Recipe courtesy of Joey Altman
Total:
1 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Tomato Chutney:

Directions

Preheat oven to 350 degrees F.

In a heavy bottom skillet on medium-high heat, saute the potatoes in oil until golden brown. Add onions, peppers, and scallions and cook until tender. Add eggs and stir until they start to set up. Stir in cheeses and parsley, and season. Place in oven for 15 minutes. Remove, cut into wedges, and serve with Tomato Chutney.

Tomato Chutney:

In a non-reactive saucepan on medium heat, reduce vinegar with sugar, garlic, ginger, onions, and spices until almost dry. Add canned tomatoes and continue cooking until thick. Remove from heat and stir in concasse, lime juice, jalapenos, cilantro and seasoning. Let cool.

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