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Ingredients

Ingredients:
# 1 large flour tortilla
# 1 1/2 teaspoons Each of butter and peanut oil or vegetable oil
# 4 ounces Diced potatoes
# 2 ounces Green chilies, drained
# 2-3 eggs
# Salt and pepper to taste
# Salsa, if desired

Preparation

Instructions:

# Warm the tortilla in a large skillet over low heat

# Heat butter and oil over low heat in a 7-8 inch egg pan

# While the pan is heating, beat the eggs in a small bowl with a wire whip until blended but not frothy

# When the fat in the egg pan is hot enough to sizzle a drop of water, add the potatoes and cook until they are beginning to brown

# Add the green chilies, stir and pour in the eggs

# Let sit on the heat until the eggs begin to cook around the edges and stir occasionally with a rubber spatula until eggs are cooked but still soft and moist

# Salt and pepper if desired

# Place the mixture on the lower third of the warm tortilla

# Fold up the bottom of the tortilla over the filling, fold in sides and roll up tightly

# Slide onto plate and serve with salsa, if desired

Ole! You have just created a wonderful breakfast

sandwich using a flour tortilla. You now have another

real restaurant recipe.

Cook's Notes

Nutrition Information