1 1/2 c. water
4 med. potatoes, peeled and sliced 1/4 inch thick
Salt to taste
3 tbsp. vegetable oil
4 scallions, thinly sliced (1/2 c.)
4 oz. can diced green chilies, drained
Med. clove garlic, finely chopped
4 oz. Monterey Jack cheese, shredded med. fine
3 tbsp. finely chopped cilantro or parsley

In 10 inch skillet, bring water to boil. Add potatoes and salt. Over medium heat, cook, covered, until tender; 10-12 minutes. Drain.

In the clean, dry skillet, heat oil. Add scallions, chilies and garlic. Cook, stirring often, for 2 minutes.

Stir in potatoes and toss until they begin to brown; 5-10 minutes.

Sprinkle top with cheese, over low heat continue cooking until cheese melts. Garnish with cilantro or parsley. Makes 4 servings.