Potato – Chilli Mexican Style
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), waxy
- 1 can kidney beans
- 1 can corn
- 4 spring onion (s)
- 2 bell pepper (s), (red and yellow)
- 3 tablespoon oil (sesame oil)
- 4 tablespoon crème fraîche
- 500 ml tomato juice
- 2 chilli pepper (s), dried, crumbled
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes as jacket potatoes for approx. 15 minutes, peel them and cut into slightly thicker slices.
- Drain the beans and corn well. Cut the spring onions into rings, chop the peppers into large cubes. Fry the peppers, onions and potato slices in the hot oil for about 5 minutes. Season with salt, pepper and chilli. Pour in the tomato juice and bring to the boil. Cook for about 5 minutes. Add kidney beans and corn and heat. Arrange on plates and put a spoonful of creme fraiche on top.
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