Recipe - Rotel Potatoes

1 cn (10 oz) minced Rotel
tomatoes, with liquid
2 3 large potatoes

OPTIONAL

Eggbeaters equivalent of 4 eggs
23 oz. lowfat or nonfat cheese
46 tortillas

Microwave or boil the potatoes until they are
halfcooked; the flesh should still be firm, and not
crumbly. Let them cool until you can comfortable
handle them, and cut into bitesized 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@Rational.COM (Tracey Sconyers) to Fatfree
From Fatfree Digest AprilMay 1994, Formatting by Sue
Smith (using MMCONV)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini