Papas Con Huevo (Mexican potato and eggs)

Ingredients

• 2 small potatoes or 1 large russet potato (peeled (optional) and cubed )
• 1/4 cup avocado, vegetable or canola oil
• 1/3 cup onions (yellow or white) (chopped into small pieces)
• 1/4 cup Anaheim chile (or jalapeño, serrano, etc)
• 4 large eggs
• 1/4 tsp kosher salt
• ground black pepper

Steps

1. 1

   Place potatoes in a small saucepan. Add enough water just to cover the potatoes. Cook on medium high for about 5 minutes or until the potatoes soften up just a little bit.

2. 2

   Drain the potatoes and place them on paper towel to remove dry them up a little bit. If you skip this process the hot oil will splash all over you!

3. 3

   In a medium to large skillet, add about 1/4 cup (enough so that it spreads on the entire skillet). Stir them often so that they cook evenly.

4. 4

   Once they're ready, set them on a paper towel to drain the excess oil.

5. 5

   Crack the eggs into a bowl. Add salt and pepper according to taste then whisk with a fork until fluffy. Set aside.

6. 6

   In a skillet set to medium high heat, add the oil. Once the oil is hot add the potatoes and cook for about a minute. (This process is for when using the parboil method of cooking the potatoes)

7. 7

   When the potatoes are almost ready, add the onions and chiles and cook until the onions are translucent.

8. 8

   Note: Remove excess oil prior to adding the eggs.

9. 9

   Lower the heat to medium low. Add the whisked eggs and cook, stirring continuously with a spatula, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 2-4 minutes.

10. 10

    Serve immediately with corn or flour tortillas or even a toast with butter.