Cook the potatoes submerged in boiling salted water for 15 minutes. Take them out of the water.
In a hot skillet with oil and butter, cook the potatoes over low heat until golden brown then remove them.
In the same pan add the onion, garlic and cook for 1 minute.
Place the tomato, cumin, salt and pepper to your liking. Stir and cook for 3 more minutes on high heat.
Put the cilantro and cheese, lower the heat and stir well until the cheese is well melted.
Serve the potatoes with the hogao on top and decorate with more chopped cilantro.