Recipe By : Patricia Wriedt - Mexico City - pwriedt@spin.com.mx

4 medium Red potatoes
2 Poblano peppers
1 medium Onion -- chopped
1 teaspoon Epazote leaves -- crushed
Vegetable oil
Salt and pepper -- to taste
Mozzarella cheese -- shredded - optional

Roast and peel the poblanos. Cut them in 1/2" pieces.

Cook the potatoes in a steamer, microwave or in boiling water. Cut them in 4 pieces.

Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper. Add the cheese and serve.

Patricia Wreidt