Description
A delicious and satisfying Crispy Potato, Egg & Cheese Taco recipe perfect for a Tex-Mex inspired vegetarian breakfast. Crispy seasoned potatoes combined with soft scrambled eggs and melted cheddar cheese wrapped in a warm tortilla make for a flavorful and hearty morning meal.
Ingredients
Scale
Potatoes
- 2 tablespoons olive oil
- 2 medium russet potatoes, peeled and diced small
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Eggs and Cheese
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
To Assemble
- 4 small flour or corn tortillas
- Hot sauce or salsa (optional)
- Chopped green onions or cilantro (for garnish)
Instructions
- Cook Potatoes: Heat olive oil in a skillet over medium heat. Add the diced potatoes and season with smoked paprika, garlic powder, salt, and pepper. Cook, stirring occasionally, for 10–12 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside.
- Prepare Eggs: In a separate bowl, whisk together the eggs and milk. In another nonstick pan, melt the butter over medium-low heat. Add the eggs and cook slowly, stirring gently, until soft and scrambled to your liking.
- Warm Tortillas: Warm the tortillas in a dry skillet or microwave until soft and pliable.
- Assemble Tacos: To assemble, layer crispy potatoes, scrambled eggs, and shredded cheddar cheese onto each tortilla. Garnish with hot sauce or salsa and a sprinkle of green onions or cilantro if desired.
- Serve: Serve warm for a hearty and flavorful breakfast taco.
Notes
- You can prepare the potatoes in advance and reheat in the skillet for quick assembly.
- Add crumbled bacon or sautéed peppers for extra flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 165mg
