Ingredients
Olive oil
1 small potato
1/4 large onion
3 large cloves garlic
Salt and Pepper
2 eggs
1/4 red bell pepper
1/4 green bell pepper
1 flour tortilla
1/4 cup mozzarella or cheddar cheese, grated
1/4 cup fresh cilantro
Salsa
Sour Cream
Small tomatoes, diced in large chunks
Hot Sauce to taste (may be omitted)
Directions
1. Wash the vegetables and peel the onion. Dice the onion. Crush garlic cloves and dice. Leave the skins on the potato and dice it into 1/2 inch cubes.
2. Heat a skillet (preferably cast iron) over medium-high heat (medium for a gas range), with a good coating of olive oil. Combine the diced potato, diced onion, and crushed garlic in the pan and stir frequently. Season with salt and black pepper.
3. Meanwhile, beat the eggs and season lightly with salt and black pepper. Dice the bell peppers.
4. The potatoes are done when they are soft in the center. Turn the heat down to medium. Pour the beaten eggs over the potatoes and stir rapidly, scrambling. They should start to thicken quickly. Push the potatoes and eggs over to one side of the pan (continuing to scramble), and add the green and red bell peppers to the other half, letting them cook lightly.
5. Warm the flour tortilla.
6. When the eggs are done, remove from heat. Scoop the potatoes and eggs into the flour tortilla, and add the diced bell peppers over top. Sprinkle lightly with grated cheese. Top with salsa, sour cream, diced tomatoes, cilantro and hot sauce.
7. Wrap the flour tortilla around the contents, tucking in one end, and serve. Enjoy!
1 small potato
1/4 large onion
3 large cloves garlic
Salt and Pepper
2 eggs
1/4 red bell pepper
1/4 green bell pepper
1 flour tortilla
1/4 cup mozzarella or cheddar cheese, grated
1/4 cup fresh cilantro
Salsa
Sour Cream
Small tomatoes, diced in large chunks
Hot Sauce to taste (may be omitted)
Directions
1. Wash the vegetables and peel the onion. Dice the onion. Crush garlic cloves and dice. Leave the skins on the potato and dice it into 1/2 inch cubes.
2. Heat a skillet (preferably cast iron) over medium-high heat (medium for a gas range), with a good coating of olive oil. Combine the diced potato, diced onion, and crushed garlic in the pan and stir frequently. Season with salt and black pepper.
3. Meanwhile, beat the eggs and season lightly with salt and black pepper. Dice the bell peppers.
4. The potatoes are done when they are soft in the center. Turn the heat down to medium. Pour the beaten eggs over the potatoes and stir rapidly, scrambling. They should start to thicken quickly. Push the potatoes and eggs over to one side of the pan (continuing to scramble), and add the green and red bell peppers to the other half, letting them cook lightly.
5. Warm the flour tortilla.
6. When the eggs are done, remove from heat. Scoop the potatoes and eggs into the flour tortilla, and add the diced bell peppers over top. Sprinkle lightly with grated cheese. Top with salsa, sour cream, diced tomatoes, cilantro and hot sauce.
7. Wrap the flour tortilla around the contents, tucking in one end, and serve. Enjoy!
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