Recipes from Mexico :: Mexican Breakfasts
1 1/3 lbs. (4 med.) potatoes, cut into 1/2-in. cubes
1 Tbsp. canola (or other vegetable) oil
3 Tbsp. chopped red bell pepper (optional)
3 roasted green chiles, skins and seeds removed,
chopped, or 1 (7 ounce) can diced green chiles
1/2 c. sliced scallions
6 eggs
2 Tbsp. water
1 1/2 to 2 tsp. hot pepper sauce
1 1/4 (one and one-fourth) c. shredded Cheddar cheese
Salt and pepper, to taste
4 (10-in.) flour tortillas
Place potatoes in microwave-safe bowl. Cover with plastic wrap, venting one corner. Cook on HIGH for 7 mins. or until potatoes are just tender.
In large nonstick skillet over high heat, heat oil. Add potatoes and bell pepper. Cook 5 mins., tossing occasionally. Mix in chiles and onions; cook and toss 2 mins.
In bowl, beat eggs, water and hot sauce; mix into potatoes, then mix in cheese. Cook and toss until eggs are set, about 5 mins. Season with salt and pepper.
In plastic bag, heat tortillas in microwave on HIGH for about 30 seconds. Top each tortilla with potato mixture, dividing equally. Roll up burrito-style to enclose filling completely. Serve accompanied with prepared salsa and sour cream, if desired.
Makes 4 servings.
