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Entree
Mexican
6 - 8 servings
15 minutes
10 minutes
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1½ pounds Melissa’s Dutch Yellow® Potatoes, diced small
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground pepper
1 package Melissa’s Soyrizo
3 Roma tomatoes, diced small
3 scallions, ends trimmed, white and pale green parts sliced into rounds (or substitute green onions)
10 eggs, whisked
6-8 large tortillas
1 cup sharp cheddar cheese, shredded
In a sauté pan, heat the oil and melt the butter. Add the potatoes, season them with the salt and pepper and stir in the soyrizo.
Cook until the potatoes are tender, about 5-6 minutes. Next, add the tomatoes, scallions and the eggs and cook until the eggs are completely cooked. Heat the tortillas on the burner of the stove.
To make the tortillas, place equal amounts of the potato mixture on the bottom third of each tortilla. Top with the cheese and roll up.
