INGREDIENTS
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1/4 cup chopped onion
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1/2 cup butter or margarine
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2 pounds red potatoes, cut into 1/2-inch cubes
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12 eggs, lightly beaten
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1 teaspoon garlic salt
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1 teaspoon salt
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1/2 teaspoon pepper
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2 (4 ounce) cans chopped green chiles, drained
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12 (8 inch) flour tortillas, warmed
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2 cups shredded Cheddar cheese
DIRECTIONS
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In a large skillet, saute the onion in butter until tender. Add the potatoes; cover and cook for 15-20 minutes or until tender. In a bowl, combine the eggs, garlic salt, salt and pepper; pour over potatoes. Cook and stir over medium heat until the eggs are completely set. Stir in chilies. Fill each tortilla with about 3/4 cup of the egg mixture and 2 heaping tablespoons of the cheese; roll up tightly. Serve immediately.
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