Cheap, easy and budget friendly, great for breakfast as well as other meals too.
Ingredients
1
tbsp extra-virgin olive oil
1
small white onion, diced
0.25
large russet potato, peeled and cut into 1/4" cubes
1
cup chicken broth
1
tomato, seeded and diced
salt
pepper
8
8-inch tortillas
Steps
Preheat the oven to 400℉. Spray 2 non-stick cooking sheets with oil.
Set a medium non-stick skillet to medium heat. Add the olive oil. Let heat for 1 minute.
Add the onions. Cook, stirring frequently, for 3 minutes.
Add the potatoes. Cook, stirring frequently, for 2 minutes.
Add the chicken broth. Cook, stirring occasionally, until broth is fully absorbed, about 8-12 minutes (stir more frequently as broth nears absorbsion).
Arrange 4 of the tortillas on the cooking sheets. Scoop potato mixture onto each one. Cover with the other tortillas. Spray the tops of each tortilla with olive oil.
Bake in the oven for 5 minutes.
Remove and flip each tortilla. Bake for another 5 minutes.