Title: Mexican Potato Skillet Dinner
Categories: Veg09
Yield: 4 servings

4 c Potatoes; cubed
2 tb Olive oil
1 c Onion; chopped
1/2 c Red bell pepper; diced
4 Cloves garlic; minced
1 ts Ground cumin
1/2 ts Salt
2 c Tomatoes; (peeled) - seeded,
; diced
1/2 c Corn kernels*; thawed
1/4 c Ripe olives; chopped
2 Corn tortillas; cut in
-2-inch
; strips
1 tb Cilantro; minced
1/2 c Sharp cheddar cheese -
-grated
2 c Lettuce leaves; thinly
-sliced
1/2 c Sour cream; (fat free)
4 Green onions; thinly sliced
; diagonally
For Garnish: cilantro sprigs
Makes 4 servings.

* Corn - use fresh or frozen

Cook the potatoes in a large pan of boiling water until just firm-tender,
about 6 to 7 minutes. Drain well.

Heat the oil in a large, non stick skillet or Dutch oven over medium-high
heat. Add onion and cook, stirring occasionally, until onion begins to
brown, about 5 to 6 minutes. Add potatoes and cook, stirring frequently,
about 5 to 6 minutes or until potatoes are nearly tender. Push potatoes to
one side and add bell pepper, garlic, cumin and salt, stirring until
combined. Stir into potato mixture along with the tomatoes, corn, olives,
tortillas and cilantro. Reduce heat and cook, stirring occasionally, until
potatoes are tender, about 3 to 4 minutes. Stir in cheese and remove from
heat.

To serve, mound potatoes in the center of individual plates. Surround with
a ring of lettuce leaves. Top with a dollop of sour cream and sprinkle of
green onions. Garnish with cilantro sprigs.

Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 137

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