Fried Mexican Capsicum & Potatoes Recipe

Name: Fried Mexican Capsicum & Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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).
3
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.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 700 g new potatoes, 4 tablespoons vegetable oil, 1 red capsicum, 1 green capsicum, and more.

Yes, Fried Mexican Capsicum & Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Mexican Capsicum & Potatoes

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