Eggs and Potatoes
2 large (about 1 lb. total) potatoes, peeled and cut into 1/2 inch cubes)
1 tablespoon Oriental sesame oil
6 cloves garlic, minced or pressed
3 fresh jalapeno chilies. stemmed, seeded, and finely chopped
2/3 cup chopped fresh cilantro (coriander)
2 teaspoons ground cumin
3 tablespoons lime juice
8 large eggs, beaten to blend
Salt and pepper
Homemade or prepared salsa
Warm flour or corn tortillas (optional)
Pour 1 inch water into a 2 to 3-quart pan. Add potatoes, cover, and bring
to a boil over high heat; simmer until potatoes are tender when pierced,
10 to 12 minutes. Drain well.
Meanwhile, pour oil into a 10- to 12-inch nonstick frying pan over medium
heat. When oil is hot add onions and garlic. Stir often until onions are
limp, about 10 minutes. Add chilies, cilantro, and cumin; stir often for 1
to 2 minutes. Mix potatoes and lime juice with ingredients in pan, then
spread out to make rather level. Pour eggs over potatoes; as they cook,
use a wide spatula to scrape and lift firm portions from pan bottom, so
uncooked egg can flow beneath. Cook until eggs are set as firmly as you
like. Scoop onto plates and season portions to taste with salt. pepper,
and salsa. and accompany with tortillas. Makes 6 servings.
Buffy_Lyer rec.food.cooking
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