In a large pot, bring a few quarts of water to a boil. When it is boiling, add salt and boil the potatoes (whole, unpeeled) until a fork can easily pierce them (20-30 minutes depending on the size of your potatoes). Meanwhile, put the chopped onion in a sauté pan and turn the heat up to medium high. When they start talking, add a tablespoon of olive oil, lower the heat to medium, and sauté until golden brown. Then, add the chopped peppers, cook for a few minutes, and turn off the heat. This is going to all bake for almost an hour, so don’t over-cook the peppers right from the start. Next, add the chopped fire-roasted poblanos and mix well. Set this aside.

In another bowl, add the eggs and beat them well. Then add the rest of the olive oil, veggie broth, feta cheese, Worcestershire, ground black pepper, and Aleppo pepper. Mix this well.

When the potatoes are done, place on a cutting board, slice them in half, and then slice them 1/4 inch thick. Transfer them to a large bowl and add the egg mixture. Mix this well and pour into a large Pyrex baking dish. Bake at 375 for 45 minutes. Then drop the temperature to 350 for another 10 minutes. It should be nicely browned. As it approaches the 40 minute mark, be sure to check it to make sure it isn’t browning too quickly. All ovens are different, so pay attention to be sure it doesn’t get too brown. Let it sit for 10-15 minutes after removing it from the oven. Enjoy.

Put the coarsely chopped garlic and curry powder in a mortar and pestle and grind until it starts to form a paste. Then add the sesame oil and mix well. Finally, mash in the soy sauce.

I coated some eggplant with this and grilled it for a few minutes. Great dish.

That’s it.