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1. Preheat oven to 475°. Line a sheet pan with
parchment paper. On parchment, toss potato, onion,
1/2 tbsp. oil, and 1/4 tsp. salt. Set chile and
tomato in corner of sheet pan. Bake, turning
vegetables once, until browned, about 20 minutes.
2. In a frying pan, sauté nopales over high heat
with 1/2 tbsp. oil and 1/4 tsp. salt until pan is
mostly dry, 3 to 6 minutes, then reduce heat and
cook until barely tender, 3 to 4 minutes more. Set
aside.
3. Peel, stem, and seed chile; peel tomato. Chop
both. In a bowl, whisk eggs with remaining 1/4
tsp. salt and the pepper.
4. Heat a large skillet over medium-high heat. Add
remaining 2 tbsp. oil and the cumin; cook until
fragrant, 1 minute. Stir in potato mixture, chile,
tomato, and nopales. Cook until hot. Pour in eggs
and cook, stirring often, until set, 3 minutes.
Sprinkle cheese on top; stir a few times until it
melts. Serve with hot sauce.
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Nopales Basics-
BUY. Some supermarkets and Latino markets sell
cactus with the spines, and others sell it de-
stickered and ready to use--whole or cut up. When
buying whole pads, look for ones that are smooth,
crisp, and small to medium size.
PREP. To remove spines from pads, put on dish
gloves. Scrape a knife almost flat down the length
of both sides of pads to shave off spines and
barbed, fuzzy dots. Pare rims with a vegetable
peeler. Trim bases; rinse pads.
COOK. Once nopales hit the heat, they release a
sticky juice (like okra), but it cooks off.
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