Serves 2
Ingredients
- 1 Each Russet potato, peeled and diced
- 2 Tablespoons, Butter
- 3 Tablespoons Onion, chopped
- 4 Each Eggs, beaten until frothy
- 8 Ounces Tenderloin, diced
- Salt an freshly ground pepper to taste
- 10 Each Cilantro leaves, chopped
- 1 Each Green onion, sliced for garnish
- 3 Tablespoons Queso Fresco, crumbled for garnish
Method
- Cook the potatoes in salted boiling water about 10 minutes. Drain and reserve.
- Melt the butter over medium high heat in a nonstick pan.
- Add onions and cook for about three minutes. Add the potatoes and cook golden brown, about 10 minutes. Add beef and cook until warm.
- Add the beaten eggs and cook until barely set, stirring as needed. Fold in the cilantro. Remove from heat.
- Garnish with the salsa verde (recipe follows) onions and cheese.
- Enjoy!
Salsa Verde
- 1 Pound Tomatillos, husked and rinsed
- 2 Tablespoons Corn oil
- 1/4 Cup Onion, rough chop
- 1/4 Jalapeno with seeds
- 1 Clove Garlic
- 6 Each Cilantro sprigs
- Salt to taste
Method
- Pre heat oven to 350°.
- Coat the tomatillos with the oil and place them on a sheet tray. Roast for about 20-30 minutes or until they begin to brown and soften. Remove from the oven and allow them to cool.
- Place the tomatillos and the remaining ingredients in a blender, for a smooth sauce or a food processor for a chunkier sauce.
- Spoon some salsa over your eggs.
- Cool the remaining salsa in the fridge for later use. This recipe makes about 3 cups.
Enjoy!
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