Rotel potatoes

Yield: 2 servings

Measure Ingredient
1 can (10 oz) diced Rotel tomatoes, with liquid
2 3 large potatoes


Eggbeaters equivalent of 4 eggs 2-3 oz. lowfat or nonfat cheese 4-6 tortillas

Microwave or boil the potatoes until they are half-cooked; the flesh should still be firm, and not crumbly. Let them cool until you can comfortable handle them, and cut into bite-sized pieces. In a large skillet, dump the can of Rotel tomatoes and most of the juice, then add potatoes. Cook over medium heat, stirring occasionally, until most of the tomato liquid has been absorbed by the potatoes (this takes anywhere from 10 to 30 minutes, and is usually dependant on how hungry you are).

Optional: If you want to add eggs at this point, make a crater in the center of the pan and add eggs. Stir the eggs over medium heat until eggs are scrambled. When they are just about done, mix thoroughly with the potato mixture.

Serve with cheese (optional), either alone, or wrapped in steamed tortillas. With the eggs and cheese, this make a simple, spicy, and very filling breakfast.

Other ideas I have yet to try: Stir in spinach, zucchini, mushrooms, and or onions with the potatoes.

Posted by tls@... (Tracey Sconyers) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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