2 Serves
45 Mins
Place the potatoes in a microwave-safe bowl and cook until tender, approximately 8 to 10 minutes.
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MexicanVitamin E
0 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
907 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
223 mg / 420 mgPhosphorus
957 mg / 1,250 mgPotassium
2027 mg / 4,700 mgSodium
2358 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
146 µg / 55 µgFiber
9 g / 28 gSugar
9 g / 50 gSaturated Fat
15 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Once cooled slightly, use a chef's knife to slice the potatoes into thin, uniform strips.
Heat the butter in a frying pan over medium heat, then add the potato strips, seasoning with salt and pepper, and sauté until lightly browned.
Crack the eggs directly into the pan with the potatoes and stir continuously until the eggs are fully scrambled and cooked through.
Wrap the tortillas in a damp paper towel and heat in the microwave for 45 seconds until soft and pliable.
Divide the potato and egg mixture evenly among the warm tortillas and sprinkle with shredded cheese before serving.
3
g14
g5
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Mexican.jpg&w=3840&q=75)
Sudanese