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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another recipe for my poverty series - this one from The Times-Picayune is nice in that it makes use of our garden's bounty & provides a home for a stray potato or two. Ingredients:
2 -3 tablespoons peanut oil |
1 large potato, peeled, diced |
6 corn tortillas, cut into strips |
1 onion, chopped |
3 garlic cloves, pressed |
4 eggs |
1 green pepper, roasted (red bell pepper fine too) |
3 tablespoons jalapenos, chopped (pickled fine) |
1/2 cup salsa, fresh picante (chopped fresh tomatoes fine too) |
1 -2 cup cheese, grated |
cajun seasoning, to taste (tony chachere's a fine choice) |
salt, to taste |
Directions:
1. Over low heat, heat peanut oil in frying pan. Add cubed potato, scraping with spatula and stirring till slightly softened. Add corn tortillas. On low, cook and scrape until a little browned. Add small amounts of water to loosen crust from the bottom of the pan.
2. Add onion and stir and scrape until onion is softened. Add garlic and stir well. Crack eggs into pan and mix until eggs are fully cooked, not wet. Add peppers, jalapenos, and salsa or tomatoes. Cook and stir a few minutes longer, adding the Cajun seasoning and salt to taste.
3. Add 2 tablespoons water to the pan. Sprinkle cheese on the top; cover pan; turn off heat. Let sit until cheese is melted, about 5 minutes. Serve immediately.
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