Anna's Version of Egg Tortilla Soup

I used the following for my Adobo powder

3 tablespoons Kosher salt (Used Marlborough Sea Salt)
1 tablespoon White pepper (I used ground as I didn't have white corns)
1 tablespoon Cumin seeds
1 tablespoons Garlic powder

Combine the salt, pepper, and cumin seeds in a dry skillet and cook over medium heat until the spices are lightly toasted and fragrant, about 3 min. Transfer the mixture to a bowl to cool. Combine the roasted spice mixture and garlic powder in a spice mill and grind to a fine powder.

I also used a Poblano pepper as they didn't have Anaheim ones at Moore Wilsons and from what I could find on the Internet the Anaheim is the wusses version of the Poblano. I also couldn't find the Queso Blanco - not that I looked particularly hard. I had meant to get some feta as that seems to be kind of similar but forgot so just used Mainland Mild. I didn't add the rice as I felt 2 carbohydrates were enough.

Even with the Poblano pepper this dish was very mild, possibly 'cause the cheese wasn't a salty one I should have added a bit more salt. Not sure what the deep frying of the pasta does for it, seems to keep it a bit more solid. I'll have the left overs for lunch tomorrow and add a bit more salt.

Apologies for my great slackness but better late right...

This recipe is from a NYTimes article   - For Dinner (and Fast), the Taste of Home

Adobo powder is a seasoned salt - use a mix of salt, ground pepper, oregano and cumin.  (although there seem to be a complete multitude of recipes.

Egg Tortilla Soup (Sopa de Tortilla de Huevos)

Adapted from Gladys Puglla-Jimenez

Time: 25 minutes

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.

1. 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.

2. 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.

3. 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.

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

Yield: 4 servings.