Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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.