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This is a traditional Mexican dish that you will find in pretty much any household.
I grew up eating this dish every Sunday at my Nana's house. If there were every any leftovers, my Nana would toss in an egg and scramble it for a delicious breakfast.
Ingredients
3 Yukon Gold Potatoes (this is dependent on their size)
1 Yellow onion, sliced
1 Chile jalapeño, sliced
3 Roma tomatoes, diced
Chicken bouillon to taste
Pinch of Oregano (dried or fresh, whichever you prefer)
1 Tbsp Vegetable Oil
Instructions
1. In a large pot, boil the potatoes until slightly soft. You don't want them to be too soft because they'll turn into mashed potatoes when you are trying to dice them.
2. Dice the tomatoes, slice the onions and jalapeño.
3. When the potatoes are done cooking, peel and dice them. 4. Add the vegetable oil to a large pan and toss in the onion, jalapeño, and tomatoes.
4. Add in the oregano and chicken bouillon. Let cook until it turns a nice reddish color but don't let the tomatoes get mushy just yet.
5. Add in the potatoes and cook until the flavors marinate together.
6. Serve with tortillas or however you prefer.
Notes:
You can add however many jalapeños you want or take them away if you don't like the spice.
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