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Ingredients
- 2 CUPS ORE IDA POTATOES O'BRIEN WITH ONIONS AND PEPPERS, FROZEN
- 2 TBSP BUTTER
- 3/4 TSP CHILI POWDER
- 4 EGGS
- 1/4 CUP SALSA
- 1/4 CUP SLICED GREEN ONION
- 4 FLOUR TORTILLAS WARMED
Preparation
Step 1
1 MELT BUTTER IN A LARGE NONSTICK SKILLET OVER MEDIUM HEAT. ADD POTATOES IN AN EVEN LAYER AND COOK FOR ABOUT 6 MINUTES, STIRRING EVERY 2-3 MINUTES. SPRINKLE CHILI POWDER ON POTATOES AND COOK FOR ANOTHER 2 MINUTES. IN A MEDIUM BOWL, WHISK TOGETHER EGGS, SALSA AND GREEN ONIONS. ADD EGG MIXTURE TO SKILLET, AND COOK FOR 3-4 MINUTES, OR UNTIL EGGS ARE SET, STIRRING OCCASIONALLY. SEASON WITH SALT AND PEPPER IF DESIRED.
2 TO SERVE SPOON ABOUT 3/4 CUP OF POTATO MIXTURE DOWN CENTER OF EACH TORTILLA AND ROLL TIGHTLY. GARNISH WITH ADDITIONAL SALSA, SOUR CREAM OR GUACAMOLE IF DESIRED
IF DESIRED ADD 1/2 CUP OF SHREDDED MONTERREY JACK CHEESE TO WRAPS BEFORE ROLLING UP, OR ABOUT 2 TBSP OF CHEESE FOR EACH WRAP