Potatoes with Chile Rajas and Scrambled Eggs

• 3 large poblano chiles, oil-roasted, peeled, cored, and seeded (page 154)
• 2 serrano chiles, oil-roasted, peeled, cored, and seeded (page 154)
• 1 1/2 cups plus 2 tablespoons clarified unsalted butter (page 156)
• 1/2 cup vegetable oil
• 1 1/2 pounds small Yukon gold potatoes (with skin), cut into 1/4-inch dice
• 1 white onion, cut into 1/4-inch dice
• 1 teaspoon green chile powder
• 1/2 teaspoon kosher salt
• 12 large eggs
• 4 tablespoons unsalted butter, melted
• 12 (5 1/2-inch) soft white corn tortillas (page 13), for serving
• Garnish: Chopped green onions (green part only) or chopped chives

1. Cut the prepared poblano and serrano chiles into 1/4-inch-thick strips (rajas); set aside.
2. Have a bowl lined with paper towels ready.
3. In a large, heavy-bottomed pot, add 1 1/2 cups of the clarified butter plus the 1/2 cup vegetable oil and heat over medium-high heat until it reaches 350F on a deep-fat thermometer.
4. Add the potatoes and fry until golden, stirring them once or twice, about 12 minutes (they will lose about one-third of their volume).
5. The temperature will drop when you add the potatoes; when it returns to 350F, decrease the heat slightly.
6. Be careful not to burn the potatoes or the oilthe butter-oil mixture should show small, not large, bubbles.
7. While the potatoes fry, in a skillet, heat the remaining 2 tablespoons clarified butter over low heat and saute the diced onion until it begins to caramelize, about 10 minutes.
8. When the onion is fully cooked, increase the heat to medium-high and cook a little more to brown the pieces.
9. When the potatoes are done, transfer them to the paper towellined bowl to drain off any excess oil.
10. When they are drained, but still hot, transfer to a serving bowl, dust with chile powder and salt, then add the cooked onions and poblano and serrano chile strips and toss to mix all together; keep warm.
11. Whisk the eggs with 2 tablespoons of the melted butter until the whites and yolks are mixed well.
12. In a large, heavy nonstick skillet, add the remaining 2 tablespoons melted butter, pour in the egg mixture, and cook, turning constantly with a spatula, until the eggs are just set, but still very wet, about 2 minutes.
13. Remove from the heat and transfer to a bowl so they dont cook further, cover, and keep warm.
14. To serve, lay the tortillas side by side, open face and overlapping on a platter.
15. Divide the potato mixture equally between the tortillas and top with scrambled eggs, chopped green onion, and crema.
16. Grab, fold, and eat right away.
17. Or build your own taco: lay a tortilla, open face, in one hand.
18. Spoon on some potatoes and eggs, top with green onion and crema, fold, and eat right away.

poblano chiles, serrano chiles, butter, vegetable oil, gold potatoes, white onion, green chile powder, kosher salt, eggs, unsalted butter, corn tortillas, green onions

Taken from www.epicurious.com/recipes/food/views/potatoes-with-chile-rajas-and-scrambled-eggs-394013 (may not work)