Description
Delicious breakfast tacos filled with golden roasted potatoes, scrambled eggs, melty cheese, avocado, and salsa, perfect for any time of day.
Ingredients
- 8 corn tortillas
- 1 large russet potato (about 10–12 oz), peeled and diced small
- 1 tablespoon neutral oil (vegetable, canola, or avocado)
- 1/2 teaspoon salt (for potatoes)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 tablespoon butter (for eggs)
- 6 large eggs, whisked and seasoned with a pinch of salt and pepper
- 1 cup shredded mozzarella (or Chihuahua/Monterey Jack)
- 1 ripe avocado, thinly sliced
- Salsa of your choice (tomato, tomatillo, or store-bought)
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and finely dice the russet potato into roughly 1/2-inch cubes. Toss with oil, salt, smoked paprika, and black pepper, then spread on an oiled baking sheet.
- Roast for 25 minutes, flipping halfway through, until golden and crispy.
- Melt butter in a skillet over medium-low heat and add whisked eggs. Stir gently until mostly set, about 3–4 minutes, then remove from heat.
- Warm tortillas in a skillet over medium-high heat, adding cheese to one half, folding, and pressing gently until melted.
- Assemble tacos by adding scrambled eggs, roasted potatoes, avocado slices, and salsa. Serve immediately.
Notes
For a dairy-free option, omit the cheese and use plant-based butter for the eggs. You can swap out ingredients as desired for different tastes.