Fried Mexican Capsicum & Potatoes - cooking recipe

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 (400 g) can plum tomatoes
1 tablespoon lime juice
salt, to taste
fresh ground pepper, to taste
fresh coriander, chopped, to garnish

Preparation

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.
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).
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.