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1
Simmer potatoes in salted water to cover just until tender, about 15 minutes.
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2
Drain, run under cold water to cool, peel if you wish, then cut into 3/4-inch dice.
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3
Beat the eggs with the salt, just enough to combine the whites and yolks.
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4
Heat half the lard or oil in a large, well-seasoned or nonstick skillet over medium-high.
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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.
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6
Scrape the eggs into a small bowl, stir in the crumbled cheese and set aside.
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7
Clean the skillet.
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8
About 1/2 hour before serving, heat the remaining lard or oil in the skillet over medium.
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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.
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10
While the potatoes are browning, stem and seed the chiles, then slice them into 1/8-inch strips.
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11
Add to the potato mixture and increase the heat to medium-high.
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12
When mixture begins to really sizzle, pour in salsa verde.
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13
Stir gently for 4 or 5 minutes while sauce boils vigorously to a thicker, darker mixture.
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14
Reduce heat to medium and simmer until the sauce is thick enough to coat the other ingredients.
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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.
