2 onions finely diced
4-6- medium Yukon gold potatoes diced
½ teaspoon salt
¼ teaspoon red chili flakes
1 teaspoon olive oil
2 cups fresh baby spinach
1 cup grated fontina cheese or any good melting cheese
¼ cup fresh cilantro roughly chopped
4 large flour tortilla
Put potatoes and 4 cups of water into a small saucepot. Bring to a boil over high heat, reduce heat to medium and simmer for about 5-7 minutes until potatoes are just cooked through but not breaking apart. Drain and set aside
In a large sauté pan over medium heat, add oil and onions. Sprinkle with salt and chili flakes. Sauté until onions are tender about 2-3 minutes. Toss in potatoes and sauté onions and potatoes until potatoes begin to turn golden brown, about 5 minutes. Add in Spinach and eggs, using spatula gently fold eggs and spinach into potatoes and just before eggs are fully cooked through add in cheese, fold once just to incorporate and remove from heat.
Warm tortillas one at a time in a large dry skillet over high heat. Transfer tortilla to a plate and spoon a generous amount of filling in the center.
Roll and serve with your favorite hot sauce