Fried Mexican Capsicum & Potatoes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement