Recipe for cooking mexican fried potatoes
Recipes from the Southwest US :: Southwestern Vegetable Side Dishes
1/3 c. canola (or other vegetable) oil
2 lbs. potatoes, scrubbed and diced
1 med. onion, diced
1 poblano chile, seeded and sliced thin
2 med. tomatoes, peeled and coarsely chopped
Salt, to taste
Heat oil in a large heavy skillet. Add potatoes, stir to coat with oil, then pat into a flat layer. Cook over med. heat until they begin to sizzle and turn golden around the edges, about 10 mins.
Stir in the onion and chile and pat into a flat layer again. Cook over med. heat until the potatoes are browned on the bottom, about 5 mins.
With a spatula, turn the potatoes over to brown the other side.
If using tomatoes, stir them in and pat into a layer again. Sprinkle and distribute with salt to taste, raise the heat to med.-high, and cook until the potatoes are nicely browned on the bottom again, about 5 mins.
If using cheese, sprinkle and distribute over the top and cook 2 mins. more, or until the cheese softens. Serve immediately.
