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+ servings

Cheesy Mexican potatoes

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Servings: 4 -5
Author: Becca Heyes


  • 950 g potatoes I left mine unpeeled, cut into 2cm dice
  • 1 large onion sliced
  • 1 small red chilli finely chopped
  • 1 yellow pepper cut into short strips
  • 2 tbsp oil
  • 4 tbsp fresh coriander chopped
  • 400 g tinned tomatoes
  • 1/2 tsp hot chilli powder
  • 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 200 g cheddar cheese grated


  • Add the potatoes, onion, chilli, yellow pepper and oil to your multicooker, and mix well until everything is coated with the oil. Cook on the ‘fry’ setting for 20 minutes, stirring just once or twice during this time.
  • Add the fresh coriander, tin of tomatoes, the spices, and the grated cheese. Mix to combine, and cook on ‘fry’ for a further 5 minutes, until the cheese has melted and the mixture is hot.