Potatoes with Poblanos

4 medium poblanos
Olive oil
1 medium onion, sliced
1 pound of boiled potatoes, peeled or unpeeled, cool enough to handle, cut into 1/2-inch cubes
Salt to taste
Freshly ground black pepper to taste

Cut the chilies in half and discard the stems, seeds, and veins.

Place the chilies, skin side up, on a broiler pan; broil 6 inches from the heat source until the skin is blackened and blistered.

Place the chilies in a plastic bag or in a ceramic bowl lidded with a plate. Allow them to rest for 5 minutes or so and peel off and discard the skin.

Cut the chilies into strips.

Place the oil in a skillet. Heat the skillet over medium heat until hot.

Saute the onion for 3 minutes. Add the chilies and the potatoes. Coo over medium heat until the onion is tender and the potatoes are browned. Perhaps 8 minutes.

Season to taste with the salt and pepper.

Serve.