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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 2 tablespoons butter in a frying pan. | 2. Place shredded potato in the frying pan. | 3. Fry the shredded potato until browned evenly. | 4. In a seprate frying pan melt the remaining 1 tablespoon butter. | 5. In a bowl whisk eggs with the salt and pepper. | 6. Pour the seasoned eggs in to the frying pan. | 7. Scramble eggs until fully cooked. | 8. While the eggs and potato are cooking warm the tortillas in the microwave for 20 seconds in a tortilla warmer. | 9. Place warmed tortillas onto plates. | 10. Top each tortilla with 1 1/2 tablespoons scrambled eggs, 1 Tablespoon shredded cooked potato, 1 1/2 teaspoon shredded cheddar cheese, 1 1/2 teaspoon salsa, 1 teaspoon sour cream, and 1 teaspoon gaucamole. | 11. Note: You may want to microwave the topped tortillas for 20 seconds after adding the shredded cheddar cheese to melt the cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6			429.0	2.16	37.68	28.53
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
salt	1/8	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
potato	2	cups	shredded uncooked	231.0	52.47	6.15	0.27
tortilla	5			-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-
salsa	1	cup		75.4	17.264	3.952	0.442
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
guacamole	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.