Cook's Note: Recao, also known as culantro, is an herb frequently used in Caribbean cooking.
Place the potatoes in a small saucepan
and cover with cold water by 1 to 2 inches. Bring to a boil, and then reduce the heat slightly and simmer
until the potatoes are tender but not falling apart, about 15 minutes. Drain
, cool and pat dry with paper towels.
Make a sofrito by combining the olive oil
, green peppers, sweet chile
peppers, garlic, onions, cilantro and recao, if using, in a nonstick skillet over medium heat. Cook until the onions
are translucent, 5 to 10 minutes. Stir in the cherry tomatoes, potatoes
and a pinch of salt using a spatula
and cook for 2 minutes longer.
together the eggs
and a pinch of salt in a small mixing bowl. Lower the heat of the skillet to medium low, and then gently pour in the eggs and stir slowly using a spatula until curds begin to form, 1 to 2 minutes. Fold the eggs over themselves while gently shaking the pan with the other hand. Do not overcook.
Remove from the heat, garnish with cilantro
and serve immediately.