Mexican Potatoes

Full-blooded food, a complete meal in itself, the ingredients of this can be varied according to what you have available, but the chilli peppers are integral.

Ingredients

  • 2 lb (900 g) potatoes, peeled
  • 6 slices bacon
  • 4 hard-boiled eggs, sliced
  • 3 tablespoons extra virgin olive oil
  • 1 fat onion, chopped
  • 3–4 tablespoons tomato purée
  • 2 red chilli peppers, finely sliced
  • 1 teaspoon ground cumin
  • Sea salt and freshly ground black pepper
  • 4 oz (110 g) cheese, sliced

Method

Cook the potatoes in lightly salted water until just tender. Slice them in half and lay cut-side down on an ovenproof dish. Have the bacon slices lightly grilled and lay on top, together with the eggs.

In a heavy pan, warm the olive oil and sauté the onion for a few minutes. Add the other ingredients, except the cheese and cook for about 10 minutes. Pour over the potatoes and cover with thin slices of cheese. Melt under the grill and eat.

Although Mexico is rich in various species of wild tuber-bearing solanums, it was not until after the Spanish conquest that potatoes were imported from Peru for cultivation.

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