Description

Crispy potato, egg, and cheese tacos are the perfect fusion of flavors that will elevate your breakfast or brunch experience. These delightful tacos boast a crunchy exterior with fluffy potatoes, savory scrambled eggs, and gooey cheese that melts in your mouth. Ideal for sharing with friends or enjoying solo, they’re quick to make and guaranteed to create lasting memories around the table.

Ingredients

Scale

2 cups small waxy potatoes, diced
4 large eggs
1 cup sharp cheddar cheese, shredded
4 corn or flour tortillas
1 medium onion, diced
1 tsp paprika
1 tsp cumin
2 tbsp vegetable oil (for frying)
Salt and pepper to taste

Instructions

Prepare your ingredients by washing and dicing the potatoes and finely chopping the onion.
Heat 1 tbsp of oil in a pan over medium heat. Add the potatoes seasoned with salt and pepper; cook until golden brown and tender (10-12 minutes).
In a separate skillet, add remaining oil and sauté the onions until translucent. Pour in whisked eggs and stir gently until just set but creamy.
Warm tortillas in a dry skillet. Layer crispy potatoes, scrambled eggs with onions, and sprinkle cheese generously.
Return assembled tacos to the skillet over medium heat, cooking each side until golden brown (2-3 minutes per side).
Serve hot with toppings like salsa or avocado slices.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 2g
Sodium: 530mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 10g
Cholesterol: 210mg

Keywords: For extra flavor, substitute sharp cheddar with pepper jack cheese. Consider adding bell peppers or spinach for added nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet for best results.