Gluten Free Chili Cheese Tortilla with Fresh Tomato Salsa

There isn't an ingredient in this recipe that I couldn't eat every day in something:)  You can use Double Gloucester or Monterey Jack cheese, or any other kind of firm cheese, but I decided to try some Go Veggie Mozzarella Flavored Lactose Free  Rice Shreds.  It was actually a lot tastier than I thought it was going to be. In fact, it tasted a lot like the mozzarella cheese sticks you can buy at your local grocery, but a bit less salty. 

Regardless of the cheese you choose to use in this recipe, it's going to be good.  I'm going to give you a good fresh salsa recipe, but to be honest, I picked up some fresh salsa from the local Whole Food Market.  The salsa is used as a topping for the slices of cheesy potato goodness that you will soon be serving up.  Enjoy!

Ingredients

• 3 tblsp vegetable oil
• 1 small onion (thinly sliced)
• 2-3 fresh green jalapeno chiles (seeded and sliced)
• 1/2 ounces cold cooked potato (thinly sliced)
• 1 1/2 cup of grated firm cheese (like cheddar or Monterey Jack)
• 6 eggs (beaten)
• sea salt and freshly ground pepper
• your choice of fresh herbs (to garnish)

Salsa Ingredients

• 1 1/4 pound fresh tomatoes (peeled, seeded and finely chopped)
• 1 fresh, mild green chili (seeded and finely chopped)
• 2 garlic cloves (crushed)
• 3 tblsp fresh shopped cilantro
• juice of 1 lime
• 1/2 tsp salt 
• (or you can just pick up a container of fresh salsa from the nearest store)

Cooking Directions

1.  If you decide you want to make the salsa, put the tomatoes in a bowl and add the chopped chile, garlic cilantro, lime juice and salt. Mix well and set aside.
2. Heat 1 tblsp of the oil in a large frying pan over low heat. Add the onion and and jalapenos and fry gently. Stir it occasionally for 5 minutes until softened. Add the cooked potato and fry over low heat, stirring occasionally, for 5 minutes, until lightly browned, taking care to keep the slices whole.
3. Using a slotted spoon, transfer the vegetables to a warm plate. Wipe the pan with paper towels, then add the remaining oil and heat until really hot. Return the vegetables to the pan. Sprinkle the grated cheese on top.
4. Pour the beaten eggs into the pan, making sure that they seep under the vegetable and cover the bottom. Cook the tortilla over low heat without stirring, until it is nice and set. Once it's cooked, slide it out of the pan onto a dish and serve hot or cold. Cut it up into wedges, garnish with fresh herbs and top it off with some spicy salsa.