Scramble eggs with potatoes, onion, and pepper, then wrap in warm tortillas.
Prep time: n/a
Cook time: n/a
Serving size: 10 servings
Ingredients
- 1 tablespoon cooking oil
- 4 cups potatoes, finely chopped
- 1 medium onion, chopped
- 1 medium red or green bell pepper, chopped
- 3 garlic cloves, finely chopped
- 2 eggs, beaten
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 10 8-inch tortillas (flour or corn)
- Optional: shredded cheddar cheese, hot sauce, salsa, to taste
Instructions
- Wash hands with soap and water.
- Chop potatoes, pepper, onion, and garlic.
- In a large skillet, heat oil on medium-high.
- Add potatoes, onion, bell pepper, and garlic. Cook until potatoes are fork tender, about 10 minutes.
- Reduce heat to medium, spread potato mix out to the sides of the skillet, leaving a space in the middle for the eggs. Add the eggs and scramble until fully cooked. Avoid mixing with the potatoes until the eggs are firm. Stir all ingredients together.
- Optional: Warm tortillas in microwave for 15 seconds.
- Evenly divide the potato and egg mixture among the tortillas.
- Optional: Top with salsa, hot sauce, and cheese. Enjoy!