Rosemary Heirloom Potatoes
Tortillas
Cook time: 8 minutes
Cut all potatoes into equal size pieces; add potatoes cut-side down to a skillet; add 1 tbsp oil and ¼ cup water then cover; heat over med-high 5 min then remove lid; heat 3-4 min until water evaporates and potatoes are browned and crispy.
Add eggs to same skillet stirring while cooking 3-4 min.
Roll eggs up into wraps.
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