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Name: Rotel Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 cn (10 oz) diced Rotel; 2 3 large potatoes

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INGREDIENTS

1 cn (10 oz) diced Rotel
OPTIONAL
2 3 large potatoes

INSTRUCTIONS

Eggbeaters equivalent of 4 eggs 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. Posted by tls@Rational.COM (Tracey Sconyers) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

NOTES

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Rotel Potatoes

1 cn (10 oz) diced Rotel
 OPTIONAL
2 3 large potatoes

Eggbeaters equivalent of 4 eggs  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.    Posted by tls@Rational.COM (Tracey Sconyers) to Fatfree  From Fatfree Digest April-May 1994, Formatting by Sue  Smith (using MMCONV)

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 2 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.