Peel the potatoes and hold in a bowl of cold water to prevent browning.

In a large saute pan, heat three tablespoons of the butter over medium heat until melted and add the red and green bell peppers, red onion and garlic and saute for five minutes until tender.

Remove from heat and stir in the salt, pepper, coriander, cumin, chili powder, oregano and cayenne. Set aside.

With one tablespoon of butter, butter a 9” spring form pan. Set aside.

Preheat oven to 375 degrees F.

Melt the remaining four tablespoons of butter.

Using a mandolin, slice the potatoes 1/8^th inch thick and place in a bowl and cover with the melted butter. Use your hands to work the butter onto all slices.

Layer one quarter of the potatoes onto the bottom of the pan covering the bottom.

Cover with one third of the onion and pepper mixture and ¼ cup of the Cotija cheese.

Add another layer of potatoes, then another third of the onion pepper mixture, ¼ cup of the cheese, another layer of potatoes, the remaining onions and peppers, another ¼ cup of cheese and the remaining potatoes. Cover the top with a piece of foil.

Wrap bottom of pan in foil and place on a parchment lined sheet tray.

Bake for 45 minutes covered.

Sprinkle on the remaining cheese and bake uncovered for an additional 15-30 minutes to melt and brown the cheese and finish cooking the potatoes. At the one-hour mark (45 minutes covered and 15 uncovered), poke the center with a paring knife to test for doneness and bake further if needed. Ours took one hour and ten minutes to cook through.

Top with chopped cilantro.

Let sit five minutes, remove springform pan and cut into pie shape servings with a sharp serrated knife  and serve.