1 medium poblano pepper, stemmed, seeded, and diced
1 large russet potato (about 8 ounces), scrubbed and diced
2 TBSP olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
4 large eggs
3 TBSP whole milk
1 TBSP unsalted butter
8 6-inch flour tortillas
1/2 cup finely shredded Monterey Jack cheese
hot sauce (optional)
DIRECTIONS
Preheat the oven to 425°F.
Toss the poblano, potato, oil, garlic powder, salt, and pepper in a large mixing bowl.
Spread the potato and poblano out on a baking sheet. Roast in the oven for 20 to 25 minutes or until potatoes are tender, stirring them halfway through. Remove from the oven and return to the large mixing bowl, set aside.
Whisk the eggs with the milk in a bowl until eggs are well beaten, set aside.
Heat a large non-stick skillet over medium heat. When the pan is hot add the butter and swirl around to coat.
Pour the beaten eggs into the the skillet and allow eggs to set for about 10 seconds. Using an inverted spatula scrape the eggs down the side of the pan to the center working your way around the pan. Continue cooking while lifting and folding the eggs until no liquid remains, about 1 minute. Transfer eggs to the mixing bowl with the potatoes and peppers and gently toss to combine.
Warm your tortillas and fill with the egg and potato mixture and top with Monterey Jack cheese and hot sauce.
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