papas entomatadas potatoes in tomatoes

Prepare easy 🍅potatoes — papas entomatadas

Serve potatoes with tomatoes, a classic breakfast dish, with eggs al gusto or stuff gorditas with this savory potato mush

How to prepare papas entomatadas — a catsup recipe


  • Tomatoes, of course
  • Potatoes (I’ve used red, russet, and yellow potatoes)
  • Oil or butter
  • Seasonings to taste: salt, paprika, chili powder, ground black pepper, garlic powder, onion powder, Adobo powder is good but can be prepared using common spice cabinet ingredients. Careful with your salt balance if you add Adobo!
  • Optional: serrano peppers, tortillas

Bold and italicized ingredients are the very basic flavoring spices for those who may feel overwhelmed with spices.

papas entomatadas potatoes in tomatoes
A photograph of red potatoes (right) that were simmered and now coated in tomatoes. Folded over corn tortillas are on the left side of the ceramic plate that has a lemon vine painted on.


  1. Blanching the potatoes or boiling ’til softened is recommended but not necessary.
  2. Cook the potatoes in oil until nicely crisped.
  3. Season the potatoes to your liking before they are finished crisping.
  4. Add diced tomatoes near the end. Remember, tomatoes have a high water content which will sizzle out. Chop an adequate amount for the end “juiciness”/coated level of potatoes you’d like.
  5. Once the potatoes have simmered in the tomato reduction, pull them off the heat and serve.

Recommended serving methods:

  • On its own!
  • Enjoy with your tortilla of choice (corn , flour,  + there’s probably others)
  • Serve alongside breakfast eggs
  • Stuffed inside a gordita (stay tuned for a diy tortilla demonstration)

¡ Provecho !

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