6 small red or gold potatoes
4 – 6 corn tortillas – cut into 2 inch strips
1 red, yellow or green bell pepper – or a combination – cut into thin strips
2 diced Roma tomatoes
2 large minced garlic cloves
1/2 cup minced onion – red or yellow
1/2 cup chopped black olives
1 tsp ground cumin
1/2 tsp crushed red pepper
2 Tbs fresh lime juice
1/2 tsp salt
1/2 tsp black pepper
Minced parsley or cilantro for garnish
1 cup grated Monterey Jack or soy cheese (optional)
1/2 cup olive oil
This is a major meal in a skillet that always hits the spot anyday. Boil scrubbed potatoes for about 15 minutes, then rinse in cold water and slice thin. Prepare the other ingredients while potatoes are cooking. Heat olive oil in large skillet and add sliced potatoes to hot oil. Cook for about 12 minutes, stir over medium heat. Add onions, garlic, cumin, salt and pepper – mix well. Add bell peppers, tortillas, tomato and olives.
Stir for another 10 minutes until everything is tender and well-blended. Stir in crushed red pepper and add lime juice. Gently stir for a few more minutes until the dish is brown and crisp. Add soy cheese just before serving and garnish with parsley or cilantro. Serve it piping hot immediately!
Serves 6 — Enjoy!
