Boil the potatoes until tender. Drain, peel and keep them warm. Heat the butter and sauté the onion until it is softened. Add the tomatoes, and salt and pepper to taste. Cook for about 5 minutes.
Add the cream and the cheese, stirring until the cheese is partially melted. Pour over the potatoes.
Chuno and Tunta, made from freeze-dried potatoes, have fed the Indians of South America for centuries. Produced in the coldest mountain regions, these foodstuffs were carried down to the lower valleys on the backs of llamas.
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