Fried Mexican Capsicum & Potatoes
A deliciously spiced potato/capsicum side dish to complement grilled chicken or fish, or to accompany other Mexican dishes. Posted for the 2005 Zaar World Tour, this recipe has been adapted from an International Masters '1001 Recipes for Pan or Wok' recide card. If like me, you don't like really spicy food, omit the chillies and add dried Italian or Greek herbs, and perhaps 1/2 teaspoon cumin. Realise of course that this is then no longer really a Mexican dish! Testimony surely to just how many recipes are so easily crossing national and international boundaries!
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INGREDIENTS
Nutrition- 700
- 4tablespoons vegetable oil
- 4small chilies
- 1(400 g) can plum tomatoes
- 1tablespoon lime juice
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DIRECTIONS
- Cut the potatoes into 6mm/1/4 inch slices, heat the oil in a large pan or wok (preferably non-stick), add the potatoes and fry for 10 minutes, turning occasionally, until crisp and golden.
- Meanwhile, deseed and finely dice the capsicum; and wearing rubber gloves, deseedand roughly chop the chillies; peel and finely chop the onions and garlic; drain and roughly chop the tomatoes (reserving the juice in case you need to add a little in steps 2 or 3); add the capsicum, onions, garlic and chillies to the potatoes; and fry for a further 10 minutes, turning frequently, adding a little of the reserved tomato juice if you feel you need a little moisture. (It is essential to keep turning the mixture at this stage so that the potatoes don't stick to the pan or wok).
- Add the tomatoes to the mixture, cook for a further 4-5 minutes or until it is piping hot; add the lime juice and seasoning; garnish with the coriander and serve.
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