1Hatch Green Chileroasted, top and seeds removed and most of roasted skin removed (with hands, not water)
salt and pepper to taste
Slightly wet a clean kitchen towel. Fold around the stack of corn tortillas and place in a gallon sized plastic bag. Don't seal the bag and place in a microwave and cook 4 minutes at 50% power. Don't remove the tortillas from microwave until ready to assemble tacos.
Peel and cube potato. Par boil in a sauce pan of salted water for 5 minutes. Drain and pat dry. Or you can use frozen steak fries. Just use a sharp knife to cut the frozen wedges into chunks.
Heat a medium sized non-stick skillet over medium high heat. When hot, add oil. When oil is hot, turn heat down to medium and add potatoes. Cook, stirring occasionally until nicely browned crispy and cooked through. About 5 - 8 minutes. Remove from heat, and cover to keep warm. Remove to a covered bowl if you don't want to use another skillet for the eggs.
Prepare Hatch chile. I always have a supply of roasted frozen Hatch in the freezer. I just take out a bag, microwave it for 1 minute. Remove the quantity I want to use and then refreeze.
Heat another non-stick skillet over medium heat. Break eggs into a bowl and add chopped green chile and salt and pepper to taste. Beat until just blended. (don't over beat the eggs) Spray pan with Pam. Add eggs and scramble until almost done. They should look moist. They will continue to cook even while you're removing them from the pan to the taco.
Remove the warm corn tortillas from the steamy bag. Doubling up the shells, place two sets of tortillas on two plates. Sprinkle on potatoes and scrambled eggs. Drizzle on one teaspoon of tomatillo salsa over each taco. Serve immediately.