Photo: Iain Bagwell
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Amount per serving
- Calories: 357
- Calories from fat: 55%
- Protein: 16g
- Fat: 22g
- Saturated fat: 6.7g
- Carbohydrate: 21g
- Fiber: 3.4g
- Sodium: 500mg
- Cholesterol: 332mg
- 1 large thin-skinned potato, peeled, quartered, and thickly sliced crosswise
- 1/3 cup very coarsely chopped red onion
- About 3 tbsp. olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 large poblano chile
- 1 large Roma tomato
- 1 cup diced nopales (see "Nopales Basics," below)
- 6 large eggs
- 1/4 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 cup shredded sharp cheddar cheese
- Hot sauce
- 1. Preheat oven to 475°. Line a sheet pan with parchment paper. On parchment, toss potato, onion, 1/2 tbsp. oil, and 1/4 tsp. salt. Set chile and tomato in corner of sheet pan. Bake, turning vegetables once, until browned, about 20 minutes.
- 2. In a frying pan, sauté nopales over high heat with 1/2 tbsp. oil and 1/4 tsp. salt until pan is mostly dry, 3 to 6 minutes, then reduce heat and cook until barely tender, 3 to 4 minutes more. Set aside.
- 3. Peel, stem, and seed chile; peel tomato. Chop both. In a bowl, whisk eggs with remaining 1/4 tsp. salt and the pepper.
- 4. Heat a large skillet over medium-high heat. Add remaining 2 tbsp. oil and the cumin; cook until fragrant, 1 minute. Stir in potato mixture, chile, tomato, and nopales. Cook until hot. Pour in eggs and cook, stirring often, until set, 3 minutes. Sprinkle cheese on top; stir a few times until it melts. Serve with hot sauce.
- Nopales Basics:
- BUY. Some supermarkets and Latino markets sell cactus with the spines, and others sell it de-stickered and ready to use--whole or cut up. When buying whole pads, look for ones that are smooth, crisp, and small to medium size.
- PREP. To remove spines from pads, put on dish gloves. Scrape a knife almost flat down the length of both sides of pads to shave off spines and barbed, fuzzy dots. Pare rims with a vegetable peeler. Trim bases; rinse pads.
- COOK. Once nopales hit the heat, they release a sticky juice (like okra), but it cooks off.
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