October 2, 2014
A delectable classic that is oh so inviting!
2 medium Yukon gold or all-purpose potatoes, diced
1 tablespoon olive oil
1 small onion, chopped
½ small red bell pepper, seeded and chopped
1/ small green pepper, seeded and chopped
½ cup diced ham
2 eggs, beaten
Salt and pepper to taste
1 Toufayan Pita
Place potatoes in saucepan and cover with water; heat to boiling.
Cook until fork-tender, 5 to 8 minutes. Drain well.
In large nonstick skillet over medium-high heat, in hot oil, cook onion, red and green pepper until vegetables are lightly browned, about 3 minutes.
Stir in ham and potatoes; cook 5 minutes longer, stirring occasionally.
Into mixture in skillet, stir in eggs; scramble eggs until of desired doneness, stirring constantly.
Add salt and pepper to taste.
To serve, cut Toufayan Pita crosswise in half. Fill each half with hash mixture.
Don't forget to try this recipe with your favorite Toufayan Wraps.