INGREDIENTS

1. 1smallred potato, peeled,diced
2. 1/2cupwater
3. 1smallonion or2 green onions, chopped
4. 1tablespoonbell peppers, chopped(any color)
5. salt, to taste
6. pepper, to taste
7. 1teaspooncanola oil
8. 1tablespoonbutter
9. 2largeeggs or3 largeeggs
10. 1tablespoon coldwater
11. 2teaspoons choppedjalapenos, to taste,remove seeds first if desired (optional)
12. 1/2cupcheddar cheese, diced
13. 1/4teaspoonpimiento or roasted red peppers, diced
14. 1/4cup freshtomatoes, diced,for garnish

DIRECTIONS

1. In a nonstick skillet, cook diced potato in water over medium heat for 2 minutes, covered.
2. Add onions, bell pepper, and a dash of salt& pepper and simmer, covered, 2 more minutes (adding a little water if neeed to keep things from sticking).
3. Beat eggs with 1 Tbsp of cold water and set near the stove.
4. Remove lid and continue cooking veggies to allow any remaining water to cook off, watching closely.
5. As soon as the water is gone, add the oil and butter and let it heat until you hear a sizzle sound, stirring to coat.
6. Add the eggs to the pan, stirring gently& fluffing with a fork or spatula to make curds as for scrambled eggs.
7. Once eggs are almost cooked through,turn off heat and add cheese, jalapeno, pimiento, and about 1/2 tsp each salt& pepper (or to taste), stirring gently just to mix.
8. Remove from heat and place cover on top briefly to melt cheese, then serve immediately.