Cook potatoes till fork tender in boiling water.

Pour in a strainer to drain.

Fill a big saucepan 3/4 full of water and bring to a boil.

Place cabbage in the pan 5 minutes for blanching.

Pour in strainer to drain; immediately run cold water over the cabbage for a few minutes.

Pour cabbage into a strainer to remove all water; set aside.

Heat the oil in a large skillet. Add the onion and cook until it is soft.

Toss in the chilies and tomatoes. Cook 5 minutes, or till the tomatoes are slightly soft.

Add potatoes, cabbage, cilantro and salt, pepper.

Mix all ingredients together in skillet and cook till potatoes are thoroughly heated.