Sunday, April 22, 2012

Mexican Potato Egg Burrito

Dear Son talked me into going through a Taco Bell drive-by.  Praying that what ever we ordered would not include the "Pink Slime" (http://en.wikipedia.org/wiki/Pink_slime).  We ordered the Cheesy Potato Burritos filled with fried potatoes, processed cheese, beans substituted for ground pink slime beef, and tortilla shell to wrap it all up in.  Yeah, I could do better!

So I took some of these:
And some of these:
And some of this:
Dear Dog felt it necessary to keep tabs on how things were progressing...
Voila, Mexican Potato Egg Burrito!  We had them for supper, but good anytime of the day!
Mexican Potato Egg Burrito

Ingredients:
4 small potatoes, diced
1 small onion, diced
4-6 eggs Allow at least one egg per serving.
1 Tablespoon Half and Half
1 cup shredded Mexican Cheese
2 tablespoons olive oil
4-6 flour tortilla shells
Salt and Pepper to taste

Instructions:
1.  Fry potatoes and onion in olive oil until they are brown and soft.  Season to taste.   Set aside on low to keep warm.

2.  Whisk eggs in a small bowl.  Whisk Half and Half into eggs to mix thoroughly. Scramble eggs in nonstick skillet until cooked through.  Season to taste.

3.  Heat 4-6 flour tortilla shells between two damp paper towels in microwave for 45 seconds to warm.


4.  Now it is time to put it all together.  Take a flour tortilla and place a good spoonful in the center.  Add a large spoonful of scrambled eggs and a good scoop of shredded cheese.  If you have any extra goodies in the fridge, guacamole or salsa or sour cream, you can toss these in the tortilla as well.  Roll up tortilla to keep the goodness in until you are ready to eat them.  To learn more than you ever wanted to know about rolling a burrito, check out this website: http://video.about.com/busycooks/Burrito.htm.

Enjoy!


Servings:  4-6
Cost:  $1.25 per serving

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