INGREDIENTS
2 cups
diced hash brown potatoes
8
large eggs
1/4 cup
heavy cream
1 tbsp
dill (fresh, chopped)
1 tbsp
parsley (fresh, chopped)
1/2 tsp
salt (or to taste)
1 tsp
pepper (or to taste)
1 tbsp
olive oil
1
bell pepper (chopped, (I used 1/2 red and 1/2 green))
8
large flour tortillas
1 cup
cheddar cheese (shredded)
1 cup
salsa