Scrambled Eggs with Potatoes and Chiles
1 pound of yukon gold potatoes cut into 1/2 inch cubes
1 tablespoon chopped chipotle chile in adobo sauce (you can substitute a sprinkling of chili powder)
1 poblano chile (roasted and peeled - I do these ahead and freeze them)
1/2 onion diced
To Serve - salsa, shredded cheese, sour cream, avocado and tortillas - all or none - up to you - I say all in!
Toss the chopped potatoes with some olive oil, salt and pepper and the chipotle in a bowl and pour onto a baking sheet and roast at 400 degrees for about 25 min - or until fork tender - tossing them once. Meanwhile in a large sauté pan cook the onion in some olive oil until tender then add the chopped poblano -ok, if you don't have one peeled in your freezer - I guess you can use a can of green chili - they just don't have the bite that a fresh (frozen) one does, so you may need a bit more spice OR if you get a fresh one - just throw it on the grill until blackened, then place in a plastic bag for about 10 min and let it sweat. When it's cool enough to handle - peel and remove seeds. Seriously - when these are abundant at the market - do a bunch and freeze them - I even do this with red peppers so I can make pimento cheese anytime ; ) Sorry, I digress - Next toss roasted potatoes with onions and peppers and then you can refrigerate overnight - or to serve right away- in your hot sauté pan add a bit more oil and heat it all up then beat the eggs and add to the pan and gently stir and cook until eggs are done - but not rubbery! Serve with some warmed tortillas, and all the fixings - YUM.
Almost didn't get anything posted in March - just under the gun. Whew.