Serves 2 to 3
from the kitchen of Bill Tutton

Ingredients:
2 big potatoes, diced
1 red bell pepper
1 big onion, chopped
8 garlic cloves, minced
4 jalapeno peppers
handful of grated monterey jack cheese
1 tsp chile de arbol
1 tbsp cayenne pepper
3 japanese chiles
3 green chiles
2 chipote chiles
3 serranos
eggs (optional)
salt to taste
anything else to clean out your fridge--meat, beans, olives, etc.
Instructions:
Dice potatoes and boil until cooked--should be able to penetrate with a fork, but not fall apart. Approximately 5 min.
While potatoes are cooking, sautè onions in butter and olive oil in cast iron pan.
Add potatoes to onions. Add cubed bell peppers. Then dice other chiles and peppers and add to pan. Gradually add other spices. Mash it up together periodically. Add water when needed so it doesn't dry out.
Mash several times and keep an eye on it until it gets crusty and brown enough to your own personal taste. Add cheese on top and toss so cheese gets mixed in. Add anything else from your fridge.
Serve immediately.