Description
Crispy Potato, Egg, and Cheese Tacos are a delightful breakfast treat that combines golden, crunchy potatoes with fluffy scrambled eggs and gooey cheddar cheese wrapped in warm corn tortillas. Perfect for any meal of the day, these tacos are sure to impress your family and friends with their vibrant flavors and satisfying textures. Enjoy them fresh off the skillet or customize them with your favorite toppings like avocado or salsa for an extra flavor boost.
Ingredients
Scale
- 3 medium Russet potatoes (about 450g), peeled and diced
- 4 large eggs
- 1 cup sharp cheddar cheese, shredded (about 113g)
- 6 corn tortillas
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: Avocado slices, salsa, or sour cream
Instructions
- Rinse diced potatoes under cold water to remove excess starch.
- In a skillet over medium heat, heat olive oil. Add potatoes, season with salt and pepper, and fry until golden brown and crispy (about 15-20 minutes), stirring occasionally.
- Whisk eggs in a bowl until frothy. In another pan on medium-low heat, melt butter or olive oil, pour in eggs, and gently stir until soft curds form (about 3-4 minutes).
- Heat tortillas in a dry skillet over low heat for about 30 seconds on each side until pliable.
- Layer crispy potatoes first on each tortilla followed by scrambled eggs and a sprinkle of cheddar cheese. Fold the tacos carefully and add optional toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 220mg