Papas a la mexicana

Tender potato cubes colored with tomato red and chili green. A rustic side dish where the vegetables soak up the reduced tomato juices.

• Prep: 15 min
• Cook: 25 min
• Difficulty: Easy
• Calories: 233
• Protein: 5 g
• Carbs: 33 g
• Fat: 8 g

Ingredients

• 600 g Potato ( 1cm cubes )
• 3 pc Round tomato ( chopped )
• 1 pc White onion ( minced )
• 1 pc Hot chili pepper ( finely sliced )
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pc Fresh cilantro ( chopped )
• 2 pc Serrano pepper ( seeded and finely minced )

Instructions

1. Vegetable preparation

   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. Sauté the potatoes

   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. Sauté the garnish

   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. Reduction and binding

   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.

Chef's tips

• 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.

Storage

Keep for 3 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water.