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2 medium potatoes, diced
2 tablespoons olive oil
1/2 medium bell pepper (red or green), chopped
1 small onion, chopped
salt and pepper, to taste
2 tablespoons chopped cilantro (if you've got it)
2 eggs, beaten
8 to 10 corn tortillas, warmed
1/2 cup shredded pepper Jack or Cheddar cheese
1/2 cup salsa
In Dutch oven, add diced potatoes and cover with water. Cook potatoes until almost done. Remove potatoes and empty water. Heat oil in oven and add potatoes, bell pepper, onion, salt, pepper and cilantro. When all is cooked, stir in eggs and heat just a minute until set. Divide filling into 8 to 10 portions; place each portion on a warm tortilla, top with cheese and salsa and roll up tortillas.