Summary

Ingredients

• 30 g butter
• 4 spring onion (s)
• 2 onion (s), finely chopped
• 600 g tomato (s)
• 125 g cream
• 1 teaspoon parsley, finely chopped
• 0.25 teaspoon ¼ oregano
• 1 pinch (s) caraway seeds, ground
• salt and pepper
• 200 g mozzarella
• 2 kg potato (s), cooked as boiled potatoes, hot

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Instructions

1. Heat the butter, cut the spring onions into 2 cm long pieces and fry them gently for 5 minutes. In the meantime, scald the tomatoes, peel and core, cut into cubes and add to the onions. Steam everything for 5 minutes. Add the cream, parsley and spices and stir in the chopped cheese, continue to cook until it has melted. Season to taste with salt and pepper.
2. Pour the chorreada sauce over the hot potatoes.