Title: Rotel potatoes (opt. ovo lacto)
 Categories: Digest, Dec.
      Yield: 2 Servings
 
      1 cn (10 oz) diced Rotel
           Tomatoes, with liquid
      2    To 3 large potatoes

MMMMM--------------------------OPTIONAL-------------------------------
           Eggbeaters equivalent of 4
           E*gs
      2    To 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 moist 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. Continue cooking over medium heat
  until eggs are scrambled. When they are just about down, stir
  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 CCDIANE@MIZZOU1.MISSOURI.EDU Diane Jennings to the Fatfree
  Digest [Volume 13 Issue 7] Dec. 7, 1994.
  
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