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Heat vegetable oil in a large-size frying pan over medium-high heat.
Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.