Papas con Huevo a la Mexicana

Peel and dice the potatoes into small, bite-sized cubes.

Heat cooking oil in a large skillet or pan over medium-high heat. Add the diced potatoes.

While the potatoes are cooking, dice the tomatoes, jalapeño, and white onion.

Season the potatoes with salt and pepper. Continue to fry, stirring occasionally, until they are golden brown and cooked through.

Once the potatoes are nearly done, add the diced onion and jalapeño to the pan. Sauté for 2-3 minutes until the vegetables soften.

Add the diced tomatoes to the pan and cook for another 2-3 minutes, until they begin to break down.

In a separate bowl, crack the eggs and season with garlic salt and black pepper. Whisk until well combined.

Pour the whisked eggs over the potato and vegetable mixture in the pan.

Gently stir and fold the mixture until the eggs are scrambled and cooked to your desired doneness.

Serve immediately. This dish is great with a side of refried beans, cooked bacon, warm tortillas, and a spoonful of salsa verde.