Mexi-Scramble

I was supposed to go grocery shopping last night and it started to pour, so I had to come up with something creative using whatever fresh vegetables I could find (which wasn't much) in my kitchen. I had lettuce, tomato, potatoes and a potted herb garden with Cilantro. This instantly made me think of tacos, but I had no ground meat or chicken breast or anything. However, I have a lot of eggs, which happen to be one of my favorite foods. So with a few herbs and spices and a brain that comes up with some CRAZY combinations sometimes, I created the Mexi-Scramble.

Ingredients:
4 small red potatoes, diced
2 shallots, minced
2 Tbs. olive oil
4 tsp. Taco seasoning

5 eggs
3 Tbs. milk
1 1/2 tsp. Taco seasoning
1/2 c. shredded Pepper Jack Cheese

6 cherry tomatoes, sliced
1 c. Romaine lettuce, sliced
2 Tbs. chopped Cilantro
2 (6 inch) flour Tortilla shells


Heat the olive oil in a large skillet over medium heat.
Add the potatoes, shallots and Taco seasoning and stir.
Cook the potatoes for 10-15 minutes until tender, stirring occasionally. Divide in half and place in bottom of serving dishes.
In the same pan, spray with non-stick cooking spray. Mix the eggs, milk and 1 1/2 tsp. Taco seasoning in a bowl until well combined. Add to the pan and stir until the eggs are fully cooked and scrambled. While still
hot, top with the shredded cheese until it melts.Divide in half and pour on top of the potato mixture. In a microwave, place a piece of paper towel on a microwave safe plate. Take a fork and puncture each tortilla shell making sure it leave small holes. Microwave for 25 seconds on each side until the shell becomes hard like a chip. Repeat for the second shell. When they have cooled down, cut each into four pieces to serve with the eggs. To finish off the dish, top the eggs with the shredded lettuce, slice tomatoes and chopped Cilantro. Eat with the chips and enjoy!