Papas con Rajas y Huevo (Potatoes with Pepper Strips and Eggs)
Crisp pan-fried potatoes with soft poblano strips and onion, finished with softly scrambled eggs and a spoonful of red salsa.
Made with Salsa roja (cooked red salsa) and Corn tortillas from masa harina and Fajita seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the potatoes in a pan of cold salted water, bring to the boil and cook for 5 minutes until just tender. Drain well and let the steam rise off them for 2 minutes.
5 min - 2
Heat the oil in a large non stick frying pan over a medium-high heat. Fry the potatoes for 10 minutes, turning only now and then, until golden and crisp.
10 min - 3
Add the poblano strips, onion and fajita seasoning mix (see the base recipe). Cook for 6 minutes until the peppers are soft.
6 min - 4
Season the beaten eggs with a pinch of salt. Pour them over the potatoes and stir gently over a medium-low heat for 2 to 3 minutes until just set but still creamy.
3 min - 5
Warm your corn tortillas (see the base recipe) in a dry pan for 30 seconds on each side.
- 6
Spoon the potatoes and eggs onto plates, top with your salsa roja (see the base recipe) and coriander, and serve with the tortillas.
Tips
- Parboiling then drying the potatoes gives crisp edges and a fluffy middle in a short time.
- Take the pan off the heat while the eggs still look slightly wet. They finish cooking in the residual heat.
- Leftover boiled potatoes work well here. Skip the first step and fry them straight from the fridge.
- Hot sauce or a sliced fresh chilli on top gives a proper morning kick.
Storing and freezing
Best eaten fresh. Cool leftovers within 1 hour, keep in the fridge for up to 1 day and reheat until steaming hot all the way through. Do not freeze the egg mixture.
Questions
What are papas con rajas?
Papas con rajas is a Mexican home dish of potatoes cooked with strips of poblano chilli and onion. It is eaten as a taco filling, a side or a simple meal with eggs.
What can I use instead of poblano peppers?
Green peppers work, with a finely sliced fresh green chilli or jalapeno for a little heat. Poblanos are mild, earthy and slightly smoky.
Can I make this without eggs?
Yes. Leave out the eggs and serve the potatoes and peppers as a vegan taco filling with salsa and avocado.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.