2In a large fry pan, wok, or other pan with a decent surface area, add 1 Tbs. oil, the onions, sugar, pinch of kosher salt and the vinegar. Caramelize the onions over medium heat stirring often until the onions are a nice brown color. Add peppers to the onions and sauté for a minute or two. Remove onion mixture from pan to a bowl and set aside.
3Add more oil to pan and add I layer of thin sliced potato and lightly brown on both sides. Remove, pat off excess oil and place in layers in an 8×8 glass baking dish. Repeat until all potatoes are browned and added to baking dish.
4In a bowl, combine eggs, cream, milk, cheese, nutmeg, hot sauce, salt and pepper, mix well
5Add the onion mixture to the potatoes in the baking dish and spread out evenly on top of the potatoes. Carefully pour egg mixture on top. Gently shake dish to settle mixture and put in oven. Bake 25 minutes or until it is set through. Garnish with parsley if desired.
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too). Read more.
The Perfect Tortilla
Evan Kleiman of KCRW's Good Food falls for flowers.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.