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Papas a la Mexicana
author
Maricruz Avalos Flores
4
Sauteed potatoes with tomatoes, onions, and chilies deliver this papas a la Mexicana dish that can be served for breakfast, lunch, and even dinner!
prep
10
minutes
minutes
cook
15
minutes
minutes
total
20
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
1.5
lb
potatoes
(diced into bite pieces)
▢
2
medium
tomatoes
(diced)
▢
1
medium
onion
(chopped)
▢
2
jalapeño chili peppers
(seeded and diced)
▢
4
Tbsp
olive oil
(or the oil you prefer)
▢
1
garlic clove
(minced)
▢
salt and pepper
(to taste)
Instructions
In a large cast-iron skillet or sauté pan, heat the oil over medium heat.
Add diced potatoes and season with salt and pepper.
Spread potatoes nicely on the pan and cook stirring from time to time for about 8 minutes or until potatoes start to soften and get slightly crispy.
Stir in the chilies and onion, cook for 2 minutes or until onions soften and become translucent.
Add tomatoes and garlic. Mix to combine all flavors and then adjust seasonings to your liking.
Cook for 2 or 3 more minutes or until potatoes are fork-tender and the vegetables are nicely cooked.
Turn off the heat and serve.
Notes
Use gloves or wash quickly your hands if you remove seeds and veins on chili peppers to prevent irritation.
If you want, you can remove the seeds from tomatoes before you dice them.
Use a large pan to spread the potatoes on a single layer so they will crisp evenly.
Want to add other spices? A pinch of cumin, some oregano, or chopped cilantro are all good options.
Nutrition Information
Calories:
280
kcal
|
Carbohydrates:
35
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Sodium:
2340
mg
|
Potassium:
923
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
592
IU
|
Vitamin C:
53
mg
|
Calcium:
37
mg
|
Iron:
2
mg
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