Burritos

1 potato per person
2 eggs per person
2 to 3 flour tortillas per person
1/2 c. onion per 2 people, chopped
1 clove garlic, minced
Olive oil

TOPPINGS:

Cheddar cheese, shredded
Sour cream
Salsa
Tomatoes, diced
Scallions, chopped

Dice potato(es) and combine with onion and garlic. Cook over low heat (or in microwave) so as not to brown. When potatoes are fork tender and onions translucent add to bowl of beaten eggs. Heat large skillet with enough olive oil to prevent sticking. Add egg-potato mixture. Cook over medium low heat, stirring so as not to burn. Heat flour tortillas (in microwave in plastic bag) between two damp dish towels in low oven. Serve with assorted toppings.