Recipe of the Week
As the name suggests, this dish is very spicy. Substitute some or all mild chiles to lower the heat.
1/4 cup olive oil
2 large potatoes, diced
1/2 cup chopped onion
8 eggs, beaten
1/4 cup milk
6 large green chiles, roasted, peeled, stems and seeds removed, cut in wide strips
1/4 cup chopped olives
1 cup shredded Monterey Jack or cheddar cheese
Heat the oil in a large cast iron or other oven-safe frying pan.
Saute the potatoes until mostly cooked then add the onions and continue cooking until the potatoes are browned.
Meahwhile, add the milk to the eggs and beat well.
When the potatoes and onios are cooked, top the mixture with the chiles, olives, and grated cheese.
Pour the eggs over the whole mixture and stir gently. Reduce the heat to low, cover, and cook until the eggs are almost set.
Place the pan, uncovered, under a broiler until slightly brown
Cut into eight wedges and serve.