Fried Mexican Capsicum & Potatoes

Jun 01, 2023June 1, 20230 3
Fried Mexican Capsicum & Potatoes recipe for a quick lunch or dinner
in Main

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 can plum tomatoes
1 tablespoon lime juice
salt , to taste
fresh ground pepper , to taste
fresh coriander , chopped , to garnish

Nutrision Information

Servings Per Recipe
4-6
Calories
280
Sugar
5g
Fat
10g
The Fried Mexican Capsicum & Potatoes dish is a quick and easy meal option that can be prepared for lunch or dinner. It has a rich flavor and is a perfect combination of roasted potatoes, colorful capsicum, and spicy chilies. This dish is popular in Mexican cuisine and can be served as a side dish or as the main course. Its unique flavor and texture make it a staple in many households. This recipe is perfect for people who want to try something spicy and new. Give it a try and let the rich flavors of Mexican cuisine tantalize your taste buds.

Instructions

1.Preheat oven to 200°C.
2.Slice the new potatoes in half and boil them for 10-12 minutes.
3.Cut the red, green, and yellow capsicum into 1-inch pieces. Remove the seeds and membrane from the chilies before chopping them finely.
4.Cut the red onions into thin slices and mince the garlic cloves.
5.Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Fry the boiled potatoes until they turn golden brown on all sides. Remove and set aside.
6.In the same pan, heat the remaining 2 tablespoons of vegetable oil and add the sliced onions. Cook for 3-4 minutes until soft.
7.Add the chopped garlic and chilies and cook for another minute.
8.Add the capsicum pieces to the pan and fry them for 5-7 minutes until they become tender.
9.Add a can of plum tomatoes, lime juice, salt, and freshly ground pepper. Cook for 5-7 minutes.
10.Add the fried potatoes to the pan and cook together for 2-3 minutes.
11.Garnish with freshly chopped coriander and serve hot.

PROS

This dish is a perfect combination of veggies and potatoes with a Mexican twist.
It can be served hot as a main dish for lunch or dinner.
It is gluten-free, vegan, and vegetarian friendly.

It is easy to prepare and requires only a few ingredients which are easily available at your local grocery store.

CONS

This dish may be too spicy for some people, so the amount of chilies used can be adjusted according to taste.

Fried potatoes can be high in calories and are not ideal for people watching their dietary intake.
It is recommended to eat this dish in moderation.

HEALTH & BENEFITS

This dish is rich in vitamins and nutrients, making it a healthy meal option. Capsicum is a good source of vitamin C and antioxidants that are beneficial for the immune system. Potatoes are a good source of dietary fiber and potassium that help control blood pressure and support heart health. Garlic has antibacterial properties that help fight common cold and other infections. Chilies are high in capsaicin that boosts metabolism and reduces inflammation in the body.

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