| mexican Fried Potatoes 1/3 Cup Vegetable Oil
2 Pounds Potatoes, Scrubbed And Diced
1 Medium Onion, Diced
1 Poblano Chile, Seeded And Sliced Thin
2 Medium Tomatoes, Peeled And Coarsely Chopped
salt, To Taste heat Oil In A Large Heavy Skillet. Add Potatoes, Stir To Coat With Oil, Then Pat Into A Flat Layer. Cook Over Medium Heat Until They Begin To Sizzle And Turn Golden Around The Edges, About 10 Minutes. stir In The Onion And Chile And Pat Into A Flat Layer Again. Cook Over Medium Heat Until The Potatoes Are Browned On The Bottom, About 5 Minutes. with A Spatula, Turn The Potatoes Over To Brown The Other Side. if Using Tomatoes, Stir Them In And Pat Into A Layer Again. Sprinkle With Salt To Taste, Raise The Heat To Medium-high, And Cook Until The Potatoes Are Nicely Browned On The Bottom Again, About 5 Minutes. if Using Cheese, Sprinkle Over The Top And Cook 2 Minutes More, Or Until The Cheese Softens. Serve Immediately. |
