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MEXICAN STYLE POTATOES

I hope that you try this recipe and enjoy it with your family. This is a very humble dish that renders a satisfying meal. It is not a typical dish you’d find at restaurants in Mexico, as it’s mostly something made at home for breakfast, brunch, and even dinner.
Course Basic Recipes
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 265kcal

Ingredients

  • 2 Tablespoons of vegetable oil
  • 2 cups of peeled & diced potatoes
  • cup diced white onion
  • 1 Serrano pepper or Jalapeño pepper finely chopped*
  • 2 Roma tomatoes diced about 1 ¼ cup
  • Salt to taste

Instructions

  • Heat vegetable oil in a large-size frying pan over medium-high heat.
  • Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
  • Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
  • Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
  • Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.

Serve with warm corn tortillas, and perhaps a little bit of chopped cilantro and crumbled Queso Fresco. Enjoy!

    Notes

    • You can add more pepper if you’d like to add more heat to the potatoes.

    Nutrition

    Serving: 3tacos | Calories: 265kcal | Carbohydrates: 31g | Protein: 6g | Fat: 14g | Saturated Fat: 11g | Sodium: 1188mg | Potassium: 1053mg | Fiber: 6g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 35.7mg | Calcium: 75mg | Iron: 7mg