1/4 cup chopped onion
1/2 cup butter
2 pounds red potatoes, cut into
1/2 inch cubes
12 eggs, lightly beaten
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
2 to 3 cans (4 ounces each) chopped green chilies, drained
12 flour tortillas (8 inches), warmed
2 cups (8 ounces) shredded cheddar cheese
1 In a large skillet, saute onion in butter until tender. Add the potatoes; cover and cook for 15-20 minutes or until tender. In a large bowl, combine the eggs, garlic salt, salt and pepper; pour over potatoes. Cook and stir over medium heat until the eggs are completely set. Stir in chilies.
2 Fill each tortilla with about 3/4 cup of the egg mixture and 2 heaping tablespoons of the cheese; roll up tightly. Serve immediately. Yield: 12 burritos.