Mexican potatoes

Detailed step-by-step description of how to cook the dish "Mexican potatoes". Try it by all means

Recipe «Mexican potatoes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1.5kg sebago potatoes, peeled, cut into 2cm cubes, 2 tbsp olive oil, 20g butter, 2 garlic cloves, crushed, 1/4 tsp chilli flakes , 2 x 400g cans diced tomatoes, 1 cup COON Mexican style shredded cheese, 1/4 cup coriander leaves .

Ingredients:

• 1.5kg sebago potatoes, peeled, cut into 2cm cubes 
• 2 tbsp olive oil 
• 20g butter 
• 2 garlic cloves, crushed 
• 1/4 tsp chilli flakes 
• 2 x 400g cans diced tomatoes 
• 1 cup COON Mexican style shredded cheese 
• 1/4 cup coriander leaves 

Instructions

1. Preheat oven 180°C. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer, partially covered, for 5 to 6 minutes or until just tender. Drain.
2. Heat oil and butter in a non-stick frying pan over medium heat. Add garlic, chilli and potatoes. Cook for 5 to 10 minutes or until potatoes begin to turn golden. Stir in tomatoes. Season with salt and pepper and bring to the boil.
3. Spoon potato mixture into a 6-cup capacity, 5cm deep, 15cm x 24cm (base) baking dish.
4. Sprinkle with cheese and bake for 20 to 25 minutes or until potatoes are tender and cheese is golden and melted. Sprinkle with coriander and serve.