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POTATO TORTE Jalapeno & Cilantro Oil

Posted on: October 25th, 2016 by Jason Miller No Comments

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Product Overview

POTATO TORTE Jalapeno & Cilantro Oil
Serves 6 to 8                           350°F

3 tablespoons Jalapeno & Cilantro Dipping Oil
8 ounces chopped onion
20 ounce package refrigerated Diced Potatoes with Onion
3 tablespoons butter
8 large eggs, lightly beaten
Cooking spray
2 tablespoons snipped fresh chives
1 tablespoon snipped fresh cilantro
4 ounces white Cheddar Cheese, shredded
½ cup medium salsa, warmed

1. Heat Jalapeno & Cilantro Oil in large skillet on medium-high heat until oil faintly smokes. Add onions and cook stirring 2-3 minutes, until onions are soft but not brown.
2. Add potatoes; cook 8-10 minutes, turning occasionally to brown on all sides. Add butter.
3. When butter begins to melt, stir in eggs.   Coat a 10 inch oven proof torte pan with cooking spray; spread potato and egg in pan; cook 10 minutes at 350°F.
4. Sprinkle with chives, cilantro and shredded Cheddar Cheese and bake an additional 7 minutes.
5. Cut into wedges and serve with warmed salsa.


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