Instructions

1. Partially peel the potatoes, add to a pot with 1 teaspoon bouillon and cover with water. Instructions say cook for 30 mins. which I did but next time I will either cut the potatoes or use smaller ones to that I can cook them for less time. As for partially peeling them, you just kind of do a couple passes with the vegetable peeler on 2 sides of the potatoes. Set the potatoes in a warm pot while the cream mixture cooks. You will be pouring the cream mixture over the potatoes when it is done.
2. In a separate frying pan, cook the chorizo thoroughly. The original recipe does not call for chorizo but the Colombian guy who ate with us suggested it. It was a good addition.
3. In yet another frying pan heat the butter and oil and cook the scallions for 3 minutes or so. Then add the diced tomatoes and cook for another 5 minutes or so. I used a separate frying pan from the chorizo pan because the chorizo is very spicy and would add too much spice to the scallion/tomato mixture.
4. Then add the spices and cook another 2 minutes
5. Add the cream, cilantro, chorizo and mozzarella. Cook until the cheese is all melted.
6. Pour the creamy mixture over the cooked potatoes and serve warm.