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Spicy Mexican Potatoes & Eggs

spicy mexican potatoesPotatoes are a very versatile vegetable and can be found in the supermarkets and local markets all year round. However, here in the UK ┬ápotatoes are at their best in November. There are hundreds of recipes which make use of the humble spud…my favourite one being Dauphinoise potatoes. Simply delicious and very naughty with all that cream and cheese! Today’s recipe though is for spicy Mexican potatoes and eggs – a great way of using up any potatoes you have and a quick dish to prepare and cook.

Serves 2.


  • 400g Medium Potatoes diced
  • 1 tbsp Olive Oil
  • 1 Yellow Pepper diced
  • 1 Onion chopped
  • 1/2 30g pack Fajita Seasoning mix
  • 2 Medium Eggs


Boil the potatoes for approx 8 minutes until tender, drain.

Meanwhile, heat the oil in a frying pan and fry pepper and onion for 3-4 minutes. Add the fajita seasoning with 4 tbsp water. Stir in the potatoes and fry for 1 minute.

Transfer to a heatproof serving dish, make 2 hollows in the mixture and crack in the eggs. Place under a grill for 2-3 minutes. Serve immediately.


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