1 tablespoon vegetable oil
1 cup spiny green peas
1 cup chopped celery
2 tortillas, split in half
1 (2 ounce) can tomato sauce
Heat oil in a medium skillet or deep fryer over medium heat, saute pan: celery until tender.
On a medium plate, stir together potato and peas, celery mixture and tomato sauce until peas are pink.
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