How to prepare papas entomatadas — a catsup recipe
Ingredients
- 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.
Steps
- Blanching the potatoes or boiling ’til softened is recommended but not necessary.
- Cook the potatoes in oil until nicely crisped.
- Season the potatoes to your liking before they are finished crisping.
- 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.
- 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)
