Peel and cut the potatoes into uniform cubes, about 1-inch in size.

Place the cubed potatoes in a large saucepan, cover them with cold water, and add 1-2 teaspoons of salt. Bring the water to a gentle boil over medium-high heat.

As soon as the water boils, reduce the heat to a simmer and cook the potatoes for 6-8 minutes, or until they are about 75% cooked.

Drain the potatoes and leave them in the colander or strainer to cool down for at least 30-45 minutes. This will allow them to cook a little more and dry up at the same time, ensuring a crispy exterior and a fluffy interior.

In a frying pan, add the olive oil and heat it up on medium heat.

Once hot, add the potatoes and fry them on all sides, until golden brown. Do not mix the potatoes constantly, but allow them to fry on a side for 3-4 minutes, before turning them. This will ensure they remain intact and have a consistent color.

Once the potatoes are fried to your liking, remove them from the pan and set them aside.

If required, add more oil to the frying pan and heat it up on low-medium heat.

Once warm, add the diced onions and roughly chopped garlic to the pan, together with a little salt and black pepper.

Sautee the ingredients until the onions turn soft and translucent, and the garlic is cooked. This will take about 4-5 minutes.

Next, add the diced tomatoes and sliced chile peppers to the pan. Sautee these until the tomatoes become soft. This will take about 3-4 minutes.

Now, add the cumin and chili powder to the pan. Mix well and allow the spices to cook for 1-2 minutes.

Finally, add the potatoes to the pan and mix well, ensuring each cube is covered with spices. Taste for seasoning and adjust if needed.

Serve your Mexican breakfast potatoes with a sprinkle of fresh cilantro (and a little lime juice!) on top and enjoy while still hot!