Potato Chorreada

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1 1/2 pounds baby red new potatoes

2 tablespoons olive oil

1 chicken bouillon cube, crushed

1 (14-ounce) can diced tomatoes, drained

1 to 2 drops Worcestershire sauce

4 scallions, sliced lengthwise then crosswise into 1-inch strips

1/4 cup heavy cream

1 cup grated cheese such as Edam or Gouda

Salt and freshly ground black pepper