Today is Cinco de Mayo (5th of May), celebrated by many of Mexican heritage as the day that the French were defeated at the battle in Puebla, Mexico.  In America, many people celebrate it much as St. Patrick’s Day is celebrated by Irish Americans. Everyone can be Irish or Mexican for the day – right?? 

 I will be celebrating Cinco De Mayo by making a tasty lunch of Huevos Rancheros for myself and my housemate.  To accompany the eggs, I make fried potatoes.

 The day before -

 Potatoes – small red or Yukon gold

 Wash the potatoes and cut them in half lengthwise. Once cut in half, cut each half into 3 wedges lengthwise. Place the potatoes cut-side up on a microwave safe plate and cook until tender. (In my microwave a large full plate takes approx. 12 minutes to cook until tender.) Remove the potatoes from the microwave and place them in a bowl, let them cook  and then cover and refrigerate until the following day. (Potatoes can be cooked and stored like this for up to 3 days. Be sure to let them cool at room temp before putting them in the fridge.)

The day of –  

Huevos Rancheros 1 Corn Tortilla Per Egg- heated over an open flame on your gas stove, or fried in a small amount of oil ( I turn the flame of a burner on my gas stove on medium high and let it heat the gas burner grate for approximately 5 minutes, and then using tongs I place 1 corn tortilla on the burner grate and let it cook about 20 to 30 seconds per side until the tortilla bubbles a bit, and starts to get some light browning. ) Place the tortillas directly on the serving plates.

1 Can Refried beans- Open the can and place the contents in a clear glass bowl, heat in the microwave approx. 3 minutes. 

 Shredded Cheese
1 Can California Fire Roasted Salsa
Eggs – Fried Over Easy

 Cook the corn tortillas, spread a thin layer of refried beans on the tortilla.  Top the beans with a nice amount of shredded cheese, then place the egg on top of the cheese and finish with a large spoonful of fire roasted Salsa.

 Fried Potatoes

 Place a couple tablespoons of heart healthy oil in a skillet, I use light olive oil, and heat it over medium heat until the oil ripples when you tilt the pan.  Add the precooked potato wedges and toss them to coat with oil.  Fry the potatoes until lightly browned on all sides, stirring frequently.  Season with Montreal Steak Seasoning and salt; or simple fresh ground black pepper and salt.  When the potatoes are evenly browned place a small serving on the plate with the Huevos Rancheros and top with a large spoonful of the fire-roasted salsa.  Delicious!!