MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: tex-mex, potato
       Yield: 4 servings
     2/3 lb (2 medium) potatoes
            -- cut into 1/4-inch slices
       1 cn Whole kernel corn, drained
            -- (8 3/4 ounces)
       1 cn Diced mild green chiles
            -- (4 ounces)
       1 cn Sliced ripe olives; drained
            -- (2 1/4 ounce can)
       1    Jar sliced pimientos
            -- (2 ounces), drained
       3    Green onions; sliced
       2 tb Chopped cilantro or parsley
       8    Eggs; OR...
       2 c  -Egg substitute
       2 tb Water
            Pepper, to taste
     1/3 c  Grated Parmesan cheese
   Heat broiler.  Place potatoes in shallow 1 1/2- to 2-quart microwave-
   safe dish.  Cover with plastic wrap, venting one corner.  Microwave
   on HIGH 5 minutes.  Coat 10-inch nonstick skillet with vegetable
   cooking spray; add potatoes and cook over medium heat, turning
   occasionally, until golden, about 5 minutes.  Meanwhile, in medium
   bowl mix remaining ingredients except pepper and cheese; season with
   pepper. Pour mixture over potatoes. Cover; cook over medium heat
   until eggs are almost set, about 10 minutes. Remove cover.  Sprinkle
   with cheese. Wrap skillet handle in double thickness of aluminum
   foil. Place skillet 4 to 5 inches from heat source. Watching closely,
   broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into
   wedges to serve.
   NOTE:  Microwave cooking times are based on a 700-watt microwave.
   Adjust cooking times to your own oven.
   Menu:  Orange and Onion Salad; Warm Corn Tortillas; Strawberries
   Nutritional Information Per Serving:  310 calories; 17 g fat; 435 mg
   cholesterol; 850 mg sodium; 24 g carbohydrate; 3 g fiber; 20 g
   Source: The Potato Board <>