Papas a la Mexicana (Mexican-style potatoes) is a classic dish that is traditionally served for breakfast with a fried egg or as a filling for tacos, burritos, or gorditas. This potato dish is called “a la mexicana” because the potatoes are sautéed with vegetables in the colors of the Mexican flag: green (chiles), white (onions), and red (tomatoes). The choice of green chiles used in this dish can vary depending on your taste. I prefer to use roasted poblano peppers, because of their rich flavor and their medium-heat. Enjoy this dish for breakfast, as a side dish with dinner, or as a meatless option for tacos.
Heat a comal over high heat. Roast the poblano peppers, turning occasionally, until completely blistered and charred; remove from heat. Transfer roasted peppers to a plastic bag; cover and let sit for 10 minutes. Remove charred skin from peppers, along with the seeds and stems. Dice poblano peppers.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Fry potatoes, stirring occasionally, for 12 to 15 minutes until light golden brown and fork tender; season with salt to taste. Add onion and diced poblano peppers; sauté for 3 to 5 minutes, stirring occasionally, until onion turns transparent. Stir in tomatoes; let cook for an additional 2 to 3 minutes. Adjust seasoning, if necessary.
Serve with warm corn or flour tortillas and your favorite salsa.
For a spicier dish, substitute 2 to 3 finely chopped fresh jalapeños for the roasted poblano pepper. Or if you prefer something milder, substitute 2 diced green bell peppers.