Breakfast Burritos with Green Chiles 1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch cubes 1 tablespoon vegetable oil 3 tablespoons chopped red bell pepper (optional) 1 (7 ounce) can diced green chiles 1/2 cup sliced scallions 6 eggs 2 tablespoons water 1 1/2 to 2 teaspoons hot pepper sauce 1 1/4 cups shredded Cheddar cheese Salt and pepper, to taste 4 (10-inch) flour tortillas Place potatoes in microwave-safe bowl. Cover with plastic wrap, venting one corner. Cook on HIGH for 7 minutes or until potatoes are just tender. In large nonstick skillet over high heat, heat oil. Add potatoes and bell pepper. Cook 5 minutes, tossing occasionally. Mix in chiles and onions; cook and toss 2 minutes. In bowl, beat eggs, water and hot sauce; mix into potatoes, then mix in cheese. Cook and toss until eggs are set, about 5 minutes. Season with salt and pepper. In plastic bag, heat tortillas in microwave on HIGH for about 30 seconds. Top each tortilla with potato mixture, dividing equally. Roll up burrito-style to enclose filling completely. Serve accompanied with prepared salsa and sour cream, if desired. Makes 4 servings.