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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	700			-	-	-	-
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
red capsicum	1			-	-	-	-
green capsicum	1			-	-	-	-
yellow capsicum	1			-	-	-	-
chilies	4			-	-	-	-
red onion	2			-	-	-	-
garlic clove	4			-	-	-	-
plum tomato	1	can		-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
salt				-	-	-	-
pepper			ground	-	-	-	-
coriander			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.