Breakfast Burritos with Green Chiles

1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch cubes
1 tablespoon vegetable oil
3 tablespoons chopped red bell pepper (optional)
3 roasted green chiles, skins and seeds removed,
    chopped, or 1 (7 ounce) can diced green chiles
1/2 cup sliced scallions
6 eggs
2 tablespoons water
1 1/2 to 2 teaspoons hot pepper sauce
1 1/4 cups shredded Cheddar cheese
Salt and pepper, to taste
4 (10-inch) flour tortillas

Place potatoes in microwave-safe bowl. Cover with plastic wrap, venting one corner. Cook on HIGH for 7 minutes or until potatoes are just tender.

In large nonstick skillet over high heat, heat oil. Add potatoes and bell pepper. Cook 5 minutes, tossing occasionally. Mix in chiles and onions; cook and toss 2 minutes.

In bowl, beat eggs, water and hot sauce; mix into potatoes, then mix in cheese. Cook and toss until eggs are set, about 5 minutes. Season with salt and pepper.

In plastic bag, heat tortillas in microwave on HIGH for about 30 seconds. Top each tortilla with potato mixture, dividing equally. Roll up burrito-style to enclose filling completely. Serve accompanied with prepared salsa and sour cream, if desired.

Makes 4 servings.