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Mexican Home Fries
1 1/2 lb All purpose potatoes; scrubbed and cut into 3/4-inch cubes
1/3 c Olive oil
1 1/4 c Onions; chopped
1 tablespoon Garlic; chopped
1 teaspoon Cumin
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1/8 teaspoon Crushed red pepper
1 c Red pepper strips
1 c Tomato; chopped
6 Corn tortillas; torn into 1 inch pieces
1/2 c Pitted ripe olives; chopped
2 tablespoon Fresh lime juice
1 c Monterey jack cheese; shredded
2 tablespoon Fresh cilantro; chopped
Lime wedges; for garnish
Sour cream (optional)
Yield: 6 servings
Bring potatoes and water to cover to boil in saucepan; boil 7 to 8 minutes until potatoes are just tender. Drain.
Heat oil in large nonstick skillet over medium-high heat until very hot; add potatoes in one layer. Cook 10 minutes, turning potatoes once after 5 minutes. Stir in onions and garlic; cook, stirring occasionally until onions are browned, 7 to 10 minutes more.
Stir in cumin, salt, freshly ground and crushed red pepper. Add red pepper strips, tomato, tortillas and olives. Cook, stirring until vegetables are tender, about 10 minutes. Stir in lime juice, cook 2 minutes more. Stir in cheese and cilantro.
Per serving: 425 Calories; 26g fat; 10 g protein; 41 g carbohydrates; 33 mg cholesterol; 449 mg sodium.
NOTE:
Serve with sour cream
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
