Papas a la Mexicana (oil-free Mexican-style breakfast potatoes)
Spicy and flavorful, papas a la Mexicana are breakfast potatoes with jalapeño, onion, garlic, tomato and cilantro. A popular vegetarian breakfast taco filling, this healthy, easy, Mexican-inspired recipe is vegan, whole food plant-based and oil-free.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: TexMex
Keyword: mexican breakfast potatoes, mexican potato recipe, papas a la mexicana, potatoes mexican style
Heat a large non-stick skillet over medium heat. Add diced onion and cook 3-5 minutes, until they are starting to turn translucent.
1 onion
Add minced garlic to pan and stir. Sauté for 1 minute. Add a tablespoon of water, if it starts to stick.
3 cloves garlic
Stir in diced jalapeño pepper to the onions and sauté for 2 minutes.
1 jalapeño
Stir in cubed, pre-cooked potatoes and season with salt and pepper. Cook potatoes for 8-10 minutes, until the potatoes are heated through and are turning golden brown on the outside. Stir and flip the potatoes every 1-2 minutes, allowing time for them to brown by having contact with the bottom of the hot skillet. Some potato will start sticking to the bottom of the pan. It's okay. When we add the tomatoes, the moisture will help deglaze the pan and release all that delicious flavor.
5 pre-cooked potatoes, sea salt, black pepper
Add diced tomatoes to pan and stir everything together. Reduce heat to medium low. The moisture and juice from the tomatoes will sizzle and start to soften what has stuck to the bottom of the pan. Cook for 2-3 minutes, until the tomatoes have broken down.
3 roma tomatoes
Turn off the heat. Stir in the fresh cilantro. Taste and adjust salt and pepper, as needed. Serve hot with warmed corn tortillas.
½ bunch cilantro
How to Warm Corn Tortillas over Gas Stove
Turn on your gas burner to medium low or low heat. Warm one corn tortilla at a time for 20 seconds on each side. Use tongs to flip the tortilla.
corn tortillas
Keep the tortillas warm and soft by stacking them inside a clean dish towel or cloth napkin while you warm the rest of the tortillas.
Notes
If you choose to use raw or frozen cubed potatoes, the cooking time will be longer and you'll likely have to add a little water to help the potatoes steam/cook in the pan. It's also helpful to cover the pan while the potatoes are cooking to lock in the moisture so they will cook all the way through. Because this recipe is oil-free, pre-cooked potatoes work best.