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1
Preheat oven to 400 degrees.
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2
Remove husks and place tomatillos on a baking sheet.
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3
Roast them in the oven for 20-25 minutes or until the color changes from bright green to dull green (with brown roasted spots).
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4
Let the tomatillos cool a bit, then toss them in a food processor with the jalapeno, onion, garlic, cumin, chicken broth and cilantro.
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5
Puree until smooth and season with salt and pepper. Set aside.
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6
In a large saucepan, par-boil the potatoes for 5 minutes.
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7
Meanwhile in a large skillet, heat the olive oil over medium-high heat.
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8
Add peppers and cook 5 minutes. Add onion and cook until translucent. Remove peppers and onions to a plate.
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9
Drain the potatoes and add them to the skillet. Cook the potatoes for 5-10 minutes or until they are golden.
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10
Reduce the heat in the oven to 350 degrees.
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11
In an 8x8 baking pan, spread tomatillo sauce over the bottom.
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12
Layer 4 corn tortillas and spread the peppers, onions and potatoes over that.
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13
Sprinkle all but 1/2 cup of the cheese over the pepper, onion, potato mixture and top with 4 more corn tortillas.
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14
Generously ladel more sauce over the casserole.
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15
Crack 8 eggs over the top of the casserole and sprinkle the remaining cheese over the eggs.
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16
Cover the casserole with foil and bake for about 25-30 minutes or until bubbly and the eggs are mostly set.
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17
Remove foil and broil until cheese is slightly browned and eggs are set.
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18
Let the casserole cool a couple of minutes.Top with chopped cilantro and serve.
