Fry the potatoes

• Heat the oil in a pan over low-medium heat.
• Add the diced potatoes and season with salt and pepper.
• Fry, stirring occasionally, until golden brown.

Cook the chorizo with the vegetables

• Remove the potatoes from the pan and set aside.
• In the same pan, cook the chorizo, breaking it down with a spatula.
• Add the serrano pepper and white onion and cook for 2 minutes.
• Add the diced tomatoes and cook for 1 minute.

Add the potatoes and cheese

• Return the potatoes to the pan and mix well.
• Sprinkle the Oaxaca cheese over the top.
• Cover the pan and cook until the cheese melts.

Serve

• Serve hot, on its own or in tacos, burritos or sopes.