Mexican Potato Feast

Mexican Potato Feast has golden crispy potatoes loaded with spicy capsicum, tomatoes, avocado and finished with a fried egg. The perfect vegetarian dinner.

5 from 1 vote

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Course: Main Course

Cuisine: Mexican

Keyword: Avocado, Baked Mexican Potatoes, Capsicum, Coriander, Fajitas, Fried Egg, Golden Potatoes, Loaded Toppings, Mexican Potato, Paprika, Potato Dimes, Smoked Paprika, Tomato

Total Time: 30

Servings:

Equipment

Baking tray
Oven
2 Frying pans
Stovetop

Ingredients

500 g baby potatoes
Olive oil ¼ cup
Smoked paprika 1.5 tbsp
2 shallots
2 cloves garlic
1 red capsicum
1 yellow capsicum
1 green capsicum
⅓ bunch coriander
1 avocado
1 lemon
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sumac
½ teaspoon oregano
Chilli flakes opt.
400 g mixed baby tomatoes heirloom
1 can black beans 400g
⅓ cup red wine vinegar
4 egg
Salt and pepper

Instructions

Prepare a baking tray and heat your oven to 220 C - we want to blast it high.
Slice potatoes into ½ cm rounds. Toss in 2 tablespoons olive oil, 1 teaspoon smoked paprika, salt and pepper and lay out on a tray. Place in the oven for 10 minutes.
500 g baby potatoes, Olive oil, Smoked paprika, Salt and pepper
Peel and finely slice shallot. Peel and chop garlic. Slice capsicum. Roughly chop coriander. Deseed, peel and slice avocado into wedges. Slice lemon into wedges.
Option to add slices of capsicum, avocado and their portion of tomatoes to your child’s plate now if they prefer them plain.
2 shallots, 2 cloves garlic, 1 red capsicum, 1 yellow capsicum, 1 green capsicum, ⅓ bunch coriander, 1 avocado, 1 lemon
Once the timer for the potatoes goes, turn them and return them to the oven for another 10 minutes.
Combine 1 tablespoon smoked paprika, cinnamon, allspice, garlic powder, onion powder, sumac, oregano, salt and pepper and set aside. You could also add chilli flakes if you want a bit of a kick.
Smoked paprika, 1 teaspoon cinnamon, 1 teaspoon allspice, 2 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sumac, ½ teaspoon oregano, Salt and pepper, Chilli flakes
Place a deep frying pan over high heat and add a tablespoon of oil. Add shallot and garlic, stir until fragrant, then add capsicum.
Olive oil, 2 shallots, 2 cloves garlic, 1 red capsicum, 1 yellow capsicum, 1 green capsicum
Add whole tomatoes to the frying pan and continue to cook for 3-4 minutes, stirring occasionally.
If you didn’t before, option to remove cooked tomatoes and capsicum for your child now.
400 g mixed baby tomatoes
Add spice mix to the tomato mixture, stir through, and use the flat of your spoon to squash tomatoes. Drain black beans and add to the pan, along with red wine vinegar. Reduce heat to medium and cook for 4 more minutes, stirring occasionally, until red wine has reduced. Meanwhile, continue to the next step.
1 can black beans, ⅓ cup red wine vinegar
Place another frying pan on high, add 2 teaspoons oil and fry eggs, sunny side up. Remove potatoes from the oven if you have not already.
Olive oil, 4 egg
To serve, layer potatoes, tomato capsicum mixture, coriander, fried eggs, avocado slices, and lemon on a serving plate (or individual plates). Sprinkle over paprika, salt and pepper.
To serve kids, add potatoes and a fried egg to their plate with the plain tomatoes and capsicum. Slice fried egg into fingers. Skip the coriander and lemon.
Smoked paprika, ⅓ bunch coriander, 1 avocado, Salt and pepper

Nutrition