Spicy fried potatoes

Ingredients:

• 3 large potatoes, chopped
• 1/3 cup rapeseed oil
• 2 tbsp (30 g) butter
• 1 small Spanish onion, finely diced
• 1 jalapeño, finely diced (with seeds)
• 2 cloves garlic, finely chopped
• 2 tablespoons ancho chili powder
• 1/4 cup chopped fresh cilantro
• Grated zest of 1 lime

Preparation:

1. Place the potatoes in a large saucepan, cover with cold water, and add 1 tablespoon of salt. Bring to a boil and cook until the potatoes fall apart when pierced with a fork, 20-25 minutes. Drain.
2. Heat the vegetable oil and butter in a large skillet over medium heat. Add the onion and jalapeño and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Stir in ancho chili powder.
3. Add the potatoes to the skillet, season with salt and pepper, and stir, breaking up the potatoes lightly with a metal spatula. Spread the potato mixture into an even layer and cook until golden brown on the bottom, about 5 minutes. Flip the potatoes over and carefully spread them into an even layer again; cook until golden brown on the bottom, about 5 more minutes. Stir in the cilantro and lime zest. Serve with pork cutlet on the bone.