- What a quick and delicious weeknight meal. I precooked the potatoes until just slightly tender and stored them in a container in the fridge so dinner could be on the table in 15 minutes after I got home.
- Tortillas
- 5 eggs
- 4 slices bacon
- 1 large or two medium potatoes, peeled, diced and boiled for about 6-9 minutes or until just barely tender
- 1/2 c. shredded cheddar or Monterrey jack cheese
- Salt & pepper to taste
- Salsa for serving
1. Pre-cook peeled and diced potatoes until just barely tender, about 5ish minutes. Drain and pat dry.
2. Cook bacon until browned. Remove and cool on paper towels. Remove the bacon oil from the pan except for 1 tbsp.
3. Heat the remaining tbsp of bacon grease and add a little more canola oil. Fry potatoes in a single layer until lightly browned on the bottom, about 7 minutes. Stir and fry and a little longer.
4. Meanwhile, crumble the cooled bacon. In a large bowl, whisk the eggs with the cheese and salt & pepper to taste.
5. Add the bacon and egg mixture to the fried potatoes. Cook for a minute or so before stirring. Cook, stirring once in awhile, until the eggs are scrambled and cooked through.
6. Serve on tortillas with salsa and roll up.
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