huevos y papas con rajas en salsa verde

1. 1

   Simmer potatoes in salted water to cover just until tender, about 15 minutes.

2. 2

   Drain, run under cold water to cool, peel if you wish, then cut into 3/4-inch dice.

3. 3

   Beat the eggs with the salt, just enough to combine the whites and yolks.

4. 4

   Heat half the lard or oil in a large, well-seasoned or nonstick skillet over medium-high.

5. 5

   When hot, add the eggs and stir every 3 seconds or so until set; to form large curds, the cooking must go quickly without much stirring.

6. 6

   Scrape the eggs into a small bowl, stir in the crumbled cheese and set aside.

7. 7

   Clean the skillet.

8. 8

   About 1/2 hour before serving, heat the remaining lard or oil in the skillet over medium.

9. 9

   Add the onion and diced potatoes, and fry, stirring frequently to ensure that nothing sticks to the pan, until the mixture is well browned, about 15 minutes.

10. 10

    While the potatoes are browning, stem and seed the chiles, then slice them into 1/8-inch strips.

11. 11

    Add to the potato mixture and increase the heat to medium-high.

12. 12

    When mixture begins to really sizzle, pour in salsa verde.

13. 13

    Stir gently for 4 or 5 minutes while sauce boils vigorously to a thicker, darker mixture.

14. 14

    Reduce heat to medium and simmer until the sauce is thick enough to coat the other ingredients.

15. 15

    Add the eggs and cheese, simmer for a minute or so, spoon into a serving dish, sprinkle with a little crumbled cheese and serve with plenty of corn tortillas and re-fried beans.

* Per serving · 4 servings · Values may vary.