Potato and egg breakfast tacos
Crispy spiced potatoes and soft scrambled eggs tucked into warm flour tortillas with cheddar and salsa, the Texas breakfast taco made for dinner.
- 40 min total
- 35 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.41 a serving
- 710 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1 lb Yukon Gold potatoes
- 8 large eggs
- 2 tbsp milk
- 1 tbsp butter
- 8 flour tortillas, 6-inch
- 1 cup shredded cheddar
- ½ cup salsa
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 2 tbsp vegetable oil
- 1 tsp salt, divided
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
Each serving has about 710 calories, 29 g protein, 66 g carbs and 36 g fat, and costs about $2.41 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No milk? Half-and-half works.
- No butter? Ghee works.
- No flour tortillas? Whole wheat tortillas work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No salsa? Pico de gallo works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Cut the potatoes into ½-inch .
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Heat the oil in a large nonstick over medium heat. Add the potatoes and ½ teaspoon salt, cover and cook 8 minutes, stirring twice.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 8 min
Dolly’s tip: The lid steams them tender first. Then they crisp up uncovered.Uncover, sprinkle with the cumin, chili powder and garlic powder and cook, stirring now and then, until and , 6 to 8 minutes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 7 min
the eggs, milk and the rest of the salt in a bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Push the potatoes to one side and the butter in the empty space. to low, pour in the eggs and stir slowly until softly set with no runny egg left, then them into the potatoes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Low heatTimer: 3 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Wrap the tortillas in a damp paper towel and microwave 30 to 45 seconds, until warm and soft.
Fill each tortilla with the potato and eggs and top with the cheese, salsa and cilantro.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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