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Ingredients
2 teaspoons extra-virgin olive oil,
1 cup diced cooked potatoes
1 chopped green chiles
4 large eggs
1/2 teaspoon hot tomatoe and chillie sauce,
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/2 cup grated pepper cheese
Method:
Heat 1 teaspoon oil in a pan over medium-high heat.
Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes.
Stir in chiles and transfer to a plate.
Blend eggs, hot tomatoe and chillie sauce, salt and pepper with a fork in a medium bowl. Stir in cheese and the potato mixture.
Heat the pan with the remaining 1 teaspoon oil; heat over medium heat.
Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.
Cook on both sides turnig it with care.
Serve hot
2 teaspoons extra-virgin olive oil,
1 cup diced cooked potatoes
1 chopped green chiles
4 large eggs
1/2 teaspoon hot tomatoe and chillie sauce,
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/2 cup grated pepper cheese
Method:
Heat 1 teaspoon oil in a pan over medium-high heat.
Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes.
Stir in chiles and transfer to a plate.
Blend eggs, hot tomatoe and chillie sauce, salt and pepper with a fork in a medium bowl. Stir in cheese and the potato mixture.
Heat the pan with the remaining 1 teaspoon oil; heat over medium heat.
Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.
Cook on both sides turnig it with care.
Serve hot
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