Description
Start your day with these quick and satisfying breakfast tacos, filled with crispy potatoes, fluffy eggs, and melted cheese—perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 2 medium Yukon Gold potatoes
- 4 large eggs
- 1 cup shredded cheddar or Monterey Jack cheese
- 4 medium flour tortillas
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Prepare the Potatoes: Peel and dice the Yukon Gold potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add the diced potatoes, season with salt and pepper, and cook until golden brown (about 10-15 minutes), stirring occasionally.
- 2. Whisk the Eggs: While the potatoes cook, crack the eggs into a bowl. Whisk them with a pinch of salt until frothy.
- 3. Cook the Eggs: Once the potatoes are crispy, push them to one side of the skillet. Pour the whisked eggs into the empty space. Scramble gently until fully cooked.
- 4. Combine Ingredients: Mix the crispy potatoes back in with scrambled eggs in the skillet. Sprinkle shredded cheese on top while warm to allow it to melt.
- 5. Assemble Your Tacos: Warm tortillas in a separate pan or microwave. Spoon generous amounts of the potato-egg-cheese mixture onto each tortilla.
- 6. Serve: Transfer tacos to plates and garnish with optional toppings like salsa or avocado if desired. Enjoy warm!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 480
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 370mg