Egg Tortilla Soup (Sopa de Tortilla de Huevos)
Adapted from Gladys Puglla-Jimenez

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
1/3 cup cooked white rice, optional.

If desired, place 1/2 inch vegetable oil in a small saucepan over medium-low heat. When oil is hot, add pasta and fry until lightly browned. Remove
immediately and drain on paper towels. Set aside pan with oil in it.

Place a medium (5-to-6-quart) soup pot over medium-low heat, and add 1 tablespoon vegetable oil. Add scallions and sauté until softened, about 30
seconds. Add salt, adobo powder, potatoes, queso blanco and fried pasta, if using. Add just enough water to cover. Cover and simmer until potatoes and
pasta are tender, about 15 minutes.

While soup is cooking, place a small skillet over medium heat, and add 1 tablespoon oil. Add Anaheim pepper and sauté until softened, 2 to 3 minutes.
Add eggs and cook until firm, another 1 to 2 minutes. Remove omelet from pan and cut into 1-inch-wide slices.

When potatoes are tender, add milk, omelet slices and, if desired, rice, to pot. Simmer gently until reheated, and serve hot.

Yield: 4 servings.

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