Recipe: Tortilla Tortilla


8 oz. new potatoes
3 green onions
3 Tbsp. Nancy’s cream cheese
1 egg
1/4 tsp. cumin
2 Tbsp. chopped cilantro
1 to 2 Tbsp. minced pickled jalapeno
2 Tbsp. chopped sharp cheddar
1 tsp. lime juice
salt to taste
1 tsp. butter
4 flour tortillas*
salsa for serving


Wash and boil potatoes until tender. Let cool and chop fine. Chop the white and light green of onions. Mix together.

Put cream cheese in a non-stick pan over low heat. Stir occasionally until mostly melted. Break egg into a cup and beat lightly with a fork. Reduce heat to the lowest possible and stir egg into melted cream cheese. Cook, stirring constantly, for two minutes. You should have a smooth, thick sauce. Stir in cumin. Remove from heat and add potatoes, green onions, jalapenos, cilantro, cheddar and lime juice. Add salt to taste.

Spread half the mixture on each of two tortillas, covering them evenly and close to the edges. Cover with a second tortilla. Butter the top of the tortilla. Cook tortilla stack in a hot pan, butter side first and flipping once, until both sides are nicely browned. Let cool one minute before slicing into wedges. Serve warm, with salsa.

* Corn tortillas will work well, but you’ll probably need 6 of them, since they’re smaller and all.