So I decided to go with something a little different this time. This is one of my son’s favorite breakfasts so was making it for him so figured what the heck let’s pull out the equipment and film which kinda made him grumpy since prepping food takes longer while filming lol) any way here you go Mexican style egg tacos with Potatoes.
Mexican Egg Tacos w/ Potatoes Recipe
Ingredients
- 8 Large Eggs
- 1 tsp. Chili Powder
- 2 Yukon Gold Potatoes diced
- 1 Poblano Chile Pepper thinly sliced
- 3 Plum Tomatoes
- 1/2 Cup Chopped Fresh Cilantro
- 2 tsp. Hot Sauce
- 1 Tbsp. Butter
- 12 Corn Tortillas
Instructions
- Pre-Heat oven to 475 degrees.
- Separate 1 egg (this is the egg yolk extractor I use … http://www.yolkbgone.com/ ); set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.
- Toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.
- Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.
- Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture
- Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.
Notes
and that’s it done!! My son loves these things and asks for them all the time so give it a shot!
Adapted from Average Guy Gourmet
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