Fried Mexican Capsicum & Potatoes
A vibrant and flavorful pan-fried potato dish with colorful capsicum, tomatoes, and fresh herbs. A perfect side for grilled meats or a standalone vegetarian dish.
This recipe is Mexican-inspired style, side, scaled for 6 servings, with 15 min prep and 25 min cook.
Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 6
Quick cooking notes
- Core ingredients include new potatoes, vegetable oil, red capsicum, green capsicum.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 500 grams new potatoes (sliced thin (about 1/4 inch))
- 2 tablespoons vegetable oil
- 1 medium red capsicum (diced)
- 1 medium green capsicum (diced)
- 1 medium yellow capsicum (diced)
- 1 medium red onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 small chilies (chopped (optional))
- 2 medium plum tomatoes (chopped)
- 1 tablespoon lime juice
- 0.25 cup fresh coriander (chopped)
- 1 teaspoon salt (to taste)
- 0.5 teaspoon fresh ground black pepper (to taste)
Instructions
- Slice potatoes into thin rounds.
- Heat oil in a large pan or wok over medium heat.
- Add potatoes and fry for about 10 minutes, turning occasionally, until golden and crisp.
- Add capsicum, onion, garlic, and chilies. Cook for another 8–10 minutes, stirring frequently.
- Add tomatoes and cook for 4–5 minutes until heated through.
- Season with salt, pepper, and lime juice.
- Garnish with fresh coriander and serve hot.
Nutrition (per serving)
- Calories: 220
- Protein: 4 g
- Fat: 7 g
- Carbohydrates: 36 g
- Sugar: 5 g
- Sodium: 180 mg
Nutrition values are estimates based on stored ingredient totals and serving size.