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1
Cook bacon until almost done (dutch ovens work best for OAMC, use a good nonstick pot), don't over cook the bacon will burn while you cook potatoes.
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2
Add onions and cook for a minute or two, until softened.
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3
Add potatoes, stir to coat in bacon drippings and cover.
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4
Cook covered for approximately 15 minutes, or until potatoes are done, stirring occasionally.
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5
Put the tortillas on top of the potatoes while they cook, this steams them and makes them moist.
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6
While you are waiting for potatoes to finish cooking, wisk the eggs and milk.
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7
Mix well.
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8
Salt and pepper your potatoes, cook uncovered a minute longer.
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9
Add eggs to potato mixture, cook stirring almost constantly until egg is finished.
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10
Be very careful to not overcook the egg.
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11
Egg must still be very moist but not overcooked.
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12
It alters the flavor otherwise.
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13
Remove from heat.
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14
Place 1/2 cup measurements into containers.
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15
Wrap tortilla's in wax paper, seal well (use masking tape if you want to) and place on top of potato egg mixture then cover and freeze.
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16
Alternatively you can fill and wrap them, the problem is the yucky ends are harder to control.
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17
Make sure when you steam your tortillas you don't let them get dry afterwards.
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18
You want them drenched in steam, fill them and tightly tightly wrap them in 2 big pieces of plastic wrap.
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19
Either serving (container or rolled up) should be reheated on high for 5 minutes.
