Ingredients

1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch cubes
1 tablespoon vegetable oil
3 tablespoons chopped red bell pepper (optional)
7-ounce can diced green chilies
1/2 cup sliced green onions
6 eggs
2 tablespoons water
1 1/2 to 2 teaspoons hot pepper sauce
1 1/4 cups shredded sharp Cheddar cheese
Salt and pepper, to taste
Four 10-inch burrito-size flour tortillas

Directions

Place potatoes in microwave-safe bowl. Cover with plastic wrap, venting one corner. Cook on high (100 percent power) for 7 minutes or until potatoes are just tender.

Heat oil in large nonstick skillet over high heat. Add potatoes and bell pepper. Cook 5 minutes, tossing occasionally. Mix in chilies and onions; cook and toss 2 minutes.

In bowl, beat eggs, water and hot sauce; mix into potatoes, then mix in cheese. Cook and toss until eggs are set, about 5 minutes. Season with salt and pepper.

In plastic bag, heat tortillas in microwave on high for about 30 seconds. Top each tortilla with potato mixture, dividing equally. Roll up burrito-style to enclose filling completely. Serve whole or halved. Accompany with prepared salsa and light sour cream, if desired. Makes 4 servings.

Note: Microwave cooking times are based on a 700-watt microwave oven. Adjust cooking times according to your own oven.

Nutrition information per serving: 577 cal., 25 g fat, 355 mg chol., 609 mg sodium, 62 g carbo., 6 g fiber, 25 g pro.