Fried Potatoes with Tomatoes and Jalapenos

2 tablespoons of your favorite cooking oil (more as needed)
3 medium baking potatoes, peeled and cut into 1/2-inch dice
1 small white or yellow onion, chopped
Salt to taste
Freshly ground black pepper to taste
1/2 cup of vegetable broth (more as needed)
1/2 cup of sour cream, thinned with 1 tablespoon of milk
2 medium tomatoes, finely chopped
2 jarred pickled jalapenos (en escabeche), seeded and finely chopped


In a large skillet, heat the oil over medium-high heat. Add the potatoes and the onion and cook, stirring frequently, until the potatoes are almost tender and start to brown.

 Stir in the salt and the pepper.

Add the broth and reduce the heat to low.

Simmer until the potatoes are soft and the liquid is absorbed. (If the liquid cooks away before the potatoes are soft, add a wee bit more broth and continue cooking until the potatoes are tender.)

When the potatoes are tender, mound them on a serving platter and drizzle with the thinned sour cream.

Sprinkle with the tomatoes and the chiles.

Serve.