Columbian-style Potatoes

Cook the potatoes in their skins in salted water until done, drain, peel and halve lengthwise. Keep warm.

Score the tomatoes at the stem, pour boiling water over them and peel off the skins.

Halve the tomatoes, remove the seeds and dice the flesh into small cubes.

Grate the Emmental and finely dice the onion.

Heat the butter in a pot and sauté the diced onion until golden yellow.

Add the diced tomatoes and let simmer gently for about 5 minutes.

Stir in the milk and season with pepper, cumin, chili powder and salt.

Stir in the grated cheese and keep stirring until it has completely melted. Do not let it boil.

Lightly grease a shallow dish and arrange the warm potato halves in it.

Pour the hot, thick tomato-cheese sauce over them and serve immediately.