<div class="method_step"><div class="method_num">1</div>Begin by heating the oil in a pan, ensure it's hot enough for frying. <div class="method_step"><div class="method_num">2</div> Fry the cut potatoes until they turn golden and crispy. Once done, place them on a paper towel to absorb excess oil.<br> <div class="method_step"><div class="method_num">3</div>In another pan, sauté the finely chopped onion and minced garlic until they turn a soft golden. <div class="method_step"><div class="method_num">4</div>Add the chili flakes, stir for a minute to release the flavors, then add the canned diced tomatoes.<br> <div class="method_step"><div class="method_num">5</div>Let it simmer for about 5 minutes before adding the sugar and salt to taste.<br> <div class="method_step"><div class="method_num">6</div>Once the sauce starts to thicken, add the fried chips into the sauce and mix well so that all the chips are evenly coated with the sauce. <div class="method_step"><div class="method_num">7</div>Turn off the heat, sprinkle the grated cheese on top and garnish with sliced spring onions. Let the cheese melt with the heat of the chips and serve hot.<br>