Ortega Chile Potatoes
3 1/2 lb small red-skinned potatoes
2 tbsp olive oil
2 large onions, chopped
1 clove garlic, finely
1 salt and pepper to taste
1/2 cup chopped canned green
1/2 cup grated monterey jack cheese
Boil unpeeled potatoes in salted water until just tender the time will
depend on their size. Drain and allow to cool. Cut into 1-inch
chunks. Heat olive oil in large nonstick skillet. Saute chopped onion
until softened. Add garlic and stir for a minute. Add potatoes, salt
and pepper. Saute, stirring and turning often until crisp and brown.
Stir in chilies. Cook 2 more minutes. Spread mixture evenly in pan.
Sprinkle grated cheese over top, cover tightly and turn off heat.
Wait 2 minutes for cheese to melt.
Makes 8 servings.
Per Serving: Calories 207 Fat 6 g Cholesterol 7 mg Sodium 309 mg
Percent calories from fat 25% Source: "The New Vegetarian Epicure"