- 1 pound small red potatoes
- 2 tablespoons olive oil, divided
- 1 dozen eggs
- 1/4 cup whipped cream cheese
- 1 cup Our Own Pico de Gallo
- 1 1/2 cup grated cheddar cheese
- Salt and pepper
- 6 large flour tortillas
Pre-heat oven to 400°F.
Quarter the red potatoes and toss with 1 1/2 tablespoons olive oil. Lay them out on a baking sheet and roast until golden brown, about 45 minutes.
Microwave cream cheese for 10 seconds to soften. Mix with eggs and scramble the mixture in a large mixing bowl until the cream cheese is mostly incorporated.
Drain Pico de Gallo with a mesh strainer and set aside. In a non-stick skillet, add the remainder of the olive oil and softly scramble egg mixture. Set aside.
Combine the roasted potatoes, cooked eggs, drained Pico de Gallo and grated cheddar cheese in the large bowl. Fold together using a rubber spatula. Be careful not to smash the potatoes. Season with salt and pepper to taste.
Roll the mixture in flour tortillas, place on baking sheet and bake for five minutes.