Before I had heard of breakfast burritos, I had the pleasure of trying these little tacos. The ones that I had were at a restaurant at a little resort in west Texas. The restaurant served egg with potato and a green sauce. The sauce was probably a tomatillo sauce but honestly, I do not recall. What I remember is that these were wonderful. Over the years I have made these for breakfast, lunch or dinner and I served these with red salsa but I have this great recipe for a green chili sauce that I hope you will try with these. Besides we have not fried a main course lately, so I thought we should revisit the frying pan. This takes three separate cooking pans.
Oil for frying
3 potatoes, peeled and cubed
4 eggs, beaten
1/2 onion, thinly sliced
salt and pepper
6 flour tortillas
green chili salsa
cilantro
cooked bacon or sausage (optional)
In a large skillet, heat oil to 300 degrees and carefully add potatoes, cooking until tender and brown. Cook in batches if using a small skillet. Remove and set aside. Add onion and cook until brown. Set aside. In a separate skillet, cook eggs until done. Evenly fill 6 flour tortillas with the potatoes, onions and eggs. In the third pan, spray with vegetable spray and heat on medium. Place the filled tortillas on the heated skillet and brown until slightly crisp. Serve with green chili salsa, cilantro, and bacon or sausage.
Green Chili Salsa
In a pan, heat 1 teaspoon of oil, add 1 finely chopped onion and 1/2 of a green bell pepper, finely chopped and 2 teaspoons of chopped garlic. Cook until softened. Add a 3.5 ounce can of chopped green chilies. Heat through and cook for 5 minutes. Add 2 Tablespoons of Lime juice , salt and pepper . Cook 3 minutes until flavors are combined. Serve with Breakfast taco, burgers, or chicken enchiladas.
Enjoy!
Deloris
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