Mexican Potatoes
Ingredients
- 600 gPotato (1cm cubes)
- 3 pcRound tomato (chopped)
- 1 pcWhite onion (minced)
- 1 pcHot chili pepper (finely sliced)
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pcFresh cilantro (chopped)
- 2 pcSerrano pepper (seeded and finely minced)
Method
Tender potato cubes colored with tomato red and chili green. A rustic side dish where the vegetables soak up the reduced tomato juices.
- 1
Cut the potatoes into regular 1 cm cubes to ensure even cooking. Thinly slice the white onion and chop the tomatoes. Remove the seeds from both the generic pepper and the serrano pepper before finely mincing them.
- 2
Heat the sunflower oil in a sauté pan. Add the potato cubes. They should brown slightly on the surface while remaining firm in the center.
- 3
Add the onion, the generic pepper, and the serrano pepper. Sauté until the onion becomes translucent. The aroma of the peppers should begin to release without stinging the eyes.
- 4
Stir in the tomatoes and salt. Cover and let simmer over low heat. The tomatoes should break down and form a light sauce that coats the potatoes. Finish with the chopped cilantro.
Frequently asked questions
How do you get this dish right?
- Do not rinse the potatoes after dicing; the starch will help bind the tomato sauce.
- If the tomatoes aren't juicy enough, add a tablespoon of water to help the steaming process.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water.
