Directions

Prep 🥒

1. Remove the stir-fry meat from the fridge 30 minutes before cooking, Season with Rancher’s Steak Seasoning and set aside. 

2. Crack the eggs and divide them evenly between two separate bowls large enough to mix the ingredients later. 

How to Cook ‍🍳

1. Slice the potatoes in half, then cut them into thin slices. Set it aside. 

2. Julienne the onions and set aside. 

3. Heat a stainless-steel pan over medium-high heat. Add high-heat cooking fat, then add the stir-fry meat. Cook for about 1 minute, then remove and set aside. 

4. Lower the heat to medium-low. Add olive oil to the pan, and after about 30 seconds, add the potatoes and onions together. 

5. Season, then cook slowly for about 10 minutes, stirring occasionally to prevent the vegetables from sticking or burning. 

6. When the potatoes are fully cooked and tender, turn off the heat and let the mixture cool for 1–2 minutes. 

7. Whisk the eggs in one bowl, then add half of the meat, half of the potato and onion mixture, and a small amount of the olive oil from the pan. Mix well. 

8. Heat a non-stick pan over medium heat. Add a little olive oil, then pour in the egg mixture. 

9. Cook on medium heat, gently pushing the edges toward the center to help the uncooked egg flow and cook evenly 

10. When the tortilla is almost cooked through, flip it directly in the pan if you feel confident or slide it onto a plate, place the pan upside down over it, then flip both together. Return the tortilla to the pan and cook for another 1–2 minutes to finish 

11. When ready, slide the tortilla onto a plate, garnish with chopped chives, slice, and share.