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rotel-potatoes recipe

Date:    Wed, 27 Apr 94 11:11:23 PDT
 From:    tls@Rational.COM (Tracey Sconyers)
 Subject: Four Rotel recipes
 Rotel Tomatoes are abrand of fiery canned tomatoes that adds a very
 spicy flair to a dish.  Mexican-style tomatoes can be be substituted,
 but in my mind, there is nothing quite like the taste of Rotel.
 Rotel Potatoes
 serves 2 hungry people.
 1 can (10 oz) diced Rotel tomatoes, with liquid 
 2-3 large potatoes (enough for 2 hungry people)
 Eggbeaters equivalent of 4 eggs (not required; I like them with and without)
 2-3 oz. lowfat or nonfat cheese
 4-6 tortillas
 Microwave or boil the potatoes until they are half-cooked; the flesh should
 still be firm, and not crumbly. Let them cool until you can comfortable
 handle them, and cut into bite-sized pieces. In a large skillet, dump the
 can of Rotel tomatoes and most of the juice, then add potatoes. Cook over
 medium heat, stirring occasionally, until most of the tomato liquid has
 been absorbed by the potatoes (this takes anywhere from 10 to 30 minutes,
 and is usually dependant on how hungry you are).
 Optional: If you want to add eggs at this point, make a crater in the
 center of the pan and add eggs. Stir the eggs over medium heat until
 eggs are scrambled. When they are just about done, mix thoroughly with
 the potato mixture.
 Serve with cheese (optional), either alone, or wrapped in steamed
 tortillas. With the eggs and cheese, this make a simple, spicy, and very
 filling breakfast.
 Other ideas I have yet to try: Stir in spinach, zucchini, mushrooms, and or
 onions with the potatoes.
 kwovolacto ovolacto