Serves 4


  • 8 eggs, scrambled (tofu or beans optional)
  • 1/2  medium onion
  • 3-4 cloves of garlic
  • 2-3 cups of diced potatoes
  • 1 cup salsa and or yogurt
  • Greens (spinach, kale, chard, lettuce)
  • ½ tsp cumin
  • ½ tsp chili powder
  • 1 TBSP olive oil
  • Tortillas (optional make your own with 2 cups corn masa)


  1. Sautee olive oil, garlic and onions on medium high heat for 2 to 3 minutes.
  2. Add potatoes, cumin, chili powder, salt and pepper. Cook for 15-20 minutes or until soft and crispy.
  3. In the meantime, scramble the eggs and chop up the greens.
  4. Top tortillas with potatoes, eggs, greens, salsa and/or yogurt. Garnish with cilantro. Bon appetit!

Optional- homemade tortillas

  1. Combine 4 cups of corn masa flour with 3 cups of water. Mix thoroughly for two minutes to form a soft dough.
  2. Roll into small balls (a little smaller than a golf ball).
  3. Line tortilla press with wax paper on both sides. Press dough balls, one at a time. Each ball will form a 5 inch diameter tortilla.
  4. Heat skillet on medium-high heat. Cook each tortilla for 30 seconds on each side, turning tortilla 3 times. Keep tortillas warm, wrapped in a towel.