Fried Mexican Capsicum & Potatoes

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.