10 to 12 med. flour tortillas
2 med. potatoes
1 med. sweet yellow onion
6 Grade A lg. eggs
1 lb. Monterey Jack (or sharp cheddar) cheese
1/2 c. vegetable oil
1/2 c. Mexican salsa
1/4 c. sour cream
1 avocado
1 lemon

1 tbsp. black pepper
1 tbsp. salt
1 tbsp. oregano
1 tbsp. Greek seasoning
1 garlic clove (chopped)

Chop potatoes (peeled or unpeeled) and onion into small squares and place in skillet. Add vegetable oil and spices. Fry until potatoes are crisp. While potatoes are cooking, grate cheese and scramble eggs (for fluffier eggs, add small amount of milk). Cook eggs.

When potatoes, eggs and cheese are cooked and/or grated, roll some of each into tortillas and place rolled tortillas in lightly oiled baking dish. Sprinkle additional cheese on top of rolled tortillas. Place baking dish (uncovered) into 350 degree oven for 10 to 15 minutes (or until cheese melts). Serve hot, topped with sour cream and salsa if desired. On side, serve sliced avocado (with light salt and pepper) and lemon wedge. Serves 4 to 6 people.