Papas a la mexicana — jalapeño potatoes
Potatoes sautéed with tomato, onion and deseeded jalapeño.
Active time25 min
Cooking15 min
Total25 min
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Ingredients
- 1 garlic clove
- 1 white onion
- 2 jalapeño chillies
- 680 g potatoes
- 2 tomatoes
- 4 tbsp olive oil
- ¼ tsp ground black pepper
- ½ tsp salt
Preparation
Peel the potatoes. Rinse the peeled potatoes and cut into small dice. Peel and chop onion and garlic. Wash tomatoes and chillies. Deseed the chillies, then dice them and the tomatoes.
1 garlic clove1 white onion2 jalapeño chillies680 g potatoes2 tomatoes- knife
- chopping board
Heat oil in a large frying pan over medium heat. Add potatoes, salt and pepper. Spread out and cook for about 8 min, stirring occasionally, until starting to soften and brown.
4 tbsp olive oil¼ tsp ground black pepper½ tsp salt- frying pan
- spatula
Add onion and chillies. Cook for about 2 min, until the onion turns translucent. Stir in tomatoes and garlic. Cook for about 3 min, until a fork slides easily into the potatoes. Serve hot as a side.
- frying pan
- spatula
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration