Method

At Home

1. Finely chop or puree chipotles in adobo sauce. We used the whole can for this many potatoes, but it will be spicy. The spiciness will be toned down by the scramble later.
2. Chop potatoes into pieces about one inch thick. Coat the potatoes in olive oil and chipotles, and spread out across two sheet pans. Place the whole poblano chile on one of the pans.
3. Roast potatoes and chile at 475 degrees, until brown and tender, about 20-25 minutes, stirring occasionally.
4. Chop the poblano chile and mix in with potatoes. Remove seeds if you’d like to reduce the spiciness. Cool, and transfer to a reusable container for transport.

At Camp

1. Scramble eggs in a bowl or jar.
2. Place a skillet over medium heat, and add butter. Add potatoes to the butter, and pour eggs over them. Scramble all together until eggs are cooked. This may require a few rounds, or an extra pan. A dutch oven would also work if you’re making this on the campfire. Add cheese and green onions.
3. Heat tortillas over a direct flame, and keep warm in a kitchen towel or tortilla warmer. Serve with accoutrements.