Budget friendly meal - Chile Verde Scramble

This is hands down one of my favorite lean times recipe. My mom learned how to make this from her third husband while we were living in Oakland. It was my favorite of the three soupy scrambles we learned to make. Serve this with homemade tortillas (or store bought if you prefer) and it is the very meaning of comfort food.This also makes one heck of a hangover brunch and can be multiplied to serve as many hungry folks as you have.

If you feel inclined you could make the chile verde sauce from scratch. When I am preparing this dish usually it is more important for it to be ready quickly than to be made from scratch. I'll admit it is worth the time if you have it.

What you'll need:

1 Jar salsa verde
5 large eggs
1/4 medium onion (whichever color you prefer)
1 large russet potato
1/2 package of Queso Fresco or Panela
2 TBSP Olive Oil

1. Peel and cube the potato set aside. Slice onion thinly and evely.Cube the queso fresco.

2. Heat the olive oil in a 12" non  stick skillet on high then reduce the heat to medium and add the potato. You want to get the potato golden on all sides this should take a couple of minutes. Stir occasionally to make sure  they brown evenly.

3. In a medium bowl whisk the eggs

4. Once the potato is golden add the onions. Saute until they are golden. Stirring to make sure everything is browned evenly.

5. Turn the heat up to high and just before the oil begins to smoke add the eggs slowly and from high above the  pan. Turn the heat to medium and stir gently. Allow the eggs to finish cooking.

6.  Add queso fresco and salsa verde. Until the salsa is heated through.

7. Turn off the heat and move the pan to a cool burner.

8. Heat tortillas and serve warm.

Serves two and a half