Fried Mexican Capsicum & Potatoes
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 700 g new potatoes
- 4 tablespoons vegetable oil
- 1 red capsicum
- 1 green capsicum
- 1 yellow capsicum
- 4 small chilies
- 2 red onions
- 4 garlic cloves
- 1 (400 g) can plum tomatoes
- 1 tablespoon lime juice
- salt, to taste
- fresh ground pepper, to taste
- fresh coriander, chopped, to garnish
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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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!