Description
Experience a burst of flavor with Crispy Potato, Egg & Cheese Tacos! These golden-brown tacos are filled with crunchy potatoes, fluffy scrambled eggs, and gooey melted cheese. Perfect for any time of day—whether it’s breakfast, brunch, or a late-night snack—this recipe is easy to make and sure to impress. Get ready to indulge in this delightful twist on a classic taco!
Ingredients
Scale
- 2 medium Russet potatoes (about 1 lb), peeled and diced
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 corn or flour tortillas
- 2 tbsp olive oil
Instructions
- Rinse the diced potatoes under cold water to remove excess starch.
- Heat oil in a skillet over medium heat. Add the potatoes and season with salt and pepper. Cook for about 10-15 minutes until golden brown and crispy.
- In a bowl, whisk together eggs with the remaining salt and pepper. Pour into another heated skillet coated with nonstick spray, stirring gently until soft curds form (3-4 minutes).
- Sprinkle cheese over the eggs to melt before combining.
- Assemble each taco by layering crispy potatoes followed by cheesy scrambled eggs in tortillas. Fold in half.
- Sear tacos seam-side down in the skillet until golden brown (2-3 minutes per side).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 210mg