Egg Tortilla Soup (Sopa de Tortilla de Huevos)

• Vegetable oil
• 1/2 cup small, dry tubular or shell-shaped pasta, such as penne or conchiglie, optional
• 4 scallions, thinly sliced
• 1/2 teaspoon salt, or as needed
• 1 teaspoon adobo powder
• 2 large all-purpose potatoes, peeled and cut into 1/2-inch dice
• 1 2-ounce piece of queso blanco, grated
• 1 large Anaheim pepper, stemmed, seeded and cut into 1-inch pieces
• 4 large eggs, lightly beaten
• 1/4 cup whole milk, or as needed
• 13 cup cooked white rice, optional

1. If desired, place 1/2 inch vegetable oil in a small saucepan over medium-low heat.
2. When oil is hot, add pasta and fry until lightly browned.
3. Remove immediately and drain on paper towels.
4. Set aside pan with oil in it.
5. Place a medium (5- to 6-quart) soup pot over medium-low heat, and add 1 tablespoon vegetable oil.
6. Add scallions and saute until softened, about 30 seconds.
7. Add salt, adobo powder, potatoes, queso blanco and fried pasta, if using.
8. Add just enough water to cover.
9. Cover and simmer until potatoes and pasta are tender, about 15 minutes.
10. While soup is cooking, place a small skillet over medium heat, and add 1 tablespoon oil.
11. Add Anaheim pepper and saute until softened, 2 to 3 minutes.
12. Add eggs and cook until firm, another 1 to 2 minutes.
13. Remove omelet from pan and cut into 1-inch-wide slices.
14. When potatoes are tender, add milk, omelet slices and, if desired, rice, to pot.
15. Simmer gently until reheated, and serve hot.

vegetable oil, tubular, scallions, salt, adobo powder, potatoes, queso blanco, anaheim pepper, eggs, milk, white rice

Taken from cooking.nytimes.com/recipes/1012676 (may not work)