Cheesy Mexican potatoes
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  • 2014 by Becca John
  • 950 g potatoes, cut into 2cm dice (I left mine unpeeled) 1 large onion, sliced 1 small red chilli, finely chopped 1 yellow pepper, cut into short strips 2 tbsp oil 4tbsp fresh coriander, chopped 400g tinned tomatoes ½ tsp hot chilli powder ½ tsp ground cumin 1 tsp smoked paprika 200g cheddar cheese, grated Instructions Add the potatoes, onion, chilli, yellow pepper and oil to your multicooker, and mix well until everything is coated with the oil. Cook on the ‘fry’ setting for 20 minutes, stirring just once or twice during this time. Add the fresh coriander, tin of tomatoes, the spices, and the grated cheese. Mix to combine, and cook on ‘fry’ for a further 5 minutes, until the cheese has melted and the mixture is hot. 3.2.2708



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