Potato and Egg Tacos
These Potato and Egg Tacos combine crispy potatoes, soft scrambled eggs, and gooey cheese nestled inside homemade corn tortillas. Top them with fresh avocado and salsa for a simple yet elevated breakfast.
While these are typically considered breakfast tacos, they can be enjoyed at any meal of the day. They make a great meatless option, but are still filling and packed with flavor. Making homemade corn tortillas really takes these tacos to the next level and is worth the extra effort.
Ingredients Needed
The ingredients are simple, and I’ve pictured store-bought tortillas below, which work perfectly if you don’t want to make your own.
- Tortillas – You have options when it comes to tortillas. I’ve made these tacos with corn tortillas, flour tortillas for a burrito-size option, and these grain-free cassava tortillas. All are delicious options and can be customized to suit your preferences or dietary needs.
- Eggs– Cooking the whisked eggs low and slow yields the best taste and texture. I go over more of the technique below.
- Potato– You can use Russet, Yukon, baby, or even sweet potatoes for these tacos.
- Cheese– I’m adding shredded mozzarella cheese, but Oaxaca or a Mexican blend works too.
- Salsa– Top the tacos with your favorite salsa, like Chile de Arbol or Salsa Mexicana.
- Avocado– This is optional, but I love adding a couple of slices of avocado to these tacos.
Oven Roasted Potatoes
Wash, peel, and dice the potato into evenly sized, bite-sized pieces. Add olive oil and season the potatoes with salt, pepper, and paprika. Preheat your oven to 375°F.
Spray a sheet pan with some oil and spread the potatoes in an even layer. Bake at 375°F for 25 minutes, flipping them over halfway through.
Check on the potatoes; if you want them crisper, continue cooking for 5-minute increments until desired crispness is reached.
Check out this post for instructions on how to make homemade corn tortillas.
Soft Scrambled Eggs
Scrambled eggs are something so simple, but when overcooked, it can ruin them! Once I learned how to cook scrambled eggs low and slow, I was hooked. They turn out so soft, fluffy, and flavorful.
Watch my YouTube Video to see how I make them in a stainless steel pan.
Start by heating a stainless steel pan over medium-high heat for a couple of minutes. Sprinkle a few drops of water onto the pan, and if they dance around, the pan is ready. Lower the heat and add a tablespoon of butter to the skillet.
Pour in the whisked egg and occasionally move the eggs around the pan with a spatula. Once they start to firm up, turn off the heat and leave them in the skillet to keep warm until you’re ready to serve.
How to Assemble
Heat corn tortillas on a hot comal or cast-iron skillet. Add cheese to each tortilla, then fold them over to melt slightly; the cheese doesn’t have to be fully melted.
Place them on a plate and carefully open the tortillas up. Add a layer of the soft scrambled eggs and top with crispy potatoes. Top the potato and egg tacos with a few spoons of your favorite salsa, and thinly sliced avocado.
If you use a large flour tortilla, these can be made into bigger breakfast burritos. I love to make a big batch, wrap each one in plastic wrap, then place them in a freezer-safe bag. When I want one, I unwrap it and microwave it for 2 minutes. Then I heat the burrito on a hot, dry skillet until the outside turns golden.
Add your fresh toppings after the burrito is warmed up. These can be stored in the freezer for up to 3 months.
More Breakfast Recipes
Potato and Egg Tacos
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Equipment
- Oven
Ingredients
- 8 Corn Tortillas or Masa Harina and Warm water to make your own.
- 1 large Russet Potato
- 1 tablespoon Oil
- ½ teaspoon Salt
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Black Pepper
- 1 tablespoon Butter To cook the eggs
- 6 Eggs Whisked and seasoned with salt and pepper
- 1 cup Mozzarella Cheese Shredded
- 1 Avocado Thinly sliced
- Salsa
Instructions
- Potatoes– Preheat oven to 375°F. Wash, peel, and dice the potato into small even pieces. Place in a bowl and add oil, salt, pepper, and smoked paprika. Mix well to coat each potato piece.
- Spray a large baking sheet with oil, and place potatoes in a single layer. Roast in the oven for 25 minutes. Flipping them over halfway through. If potatoes are not crispy enough, cook for an additional 5 minutes or until the desired crispness is achieved.
- Homemade corn tortillas– Add one cup of masa harina to a bowl and slowly pour in ¾ cup of warm water. Continue kneading with your hands until the dough feels soft and hydrated. Slowly add more water if needed. Roll out golf-size balls and press with a tortilla press. Cook tortillas on a hot comal or cast-iron griddle until they are slightly browned on both sides. Keep the tortillas warm wrapped in a clean kitchen towel or tortilla warmer.
- Eggs– Heat a stainless steel skillet over medium-high heat for 2 minutes. Sprinkle a few drops of water, and if they dance around the pan, it's hot enough. Lower the heat, and add butter to the pan. Then add the whisked eggs. Gently move the eggs around the pan with a spatula. Season with salt and pepper. Once they start to firm up, turn off the heat, and leave them in the skillet to keep warm until you're ready to serve.
- Assemble the tacos by placing a corn tortilla on a hot comal and add cheese to each one. Fold them over to melt slightly, the cheese doesn't have to be fully melted.
- Place the tortillas on a plate and open them up. Next, layer the scrambled eggs, potatoes, sliced avocado, and your choice of salsa. Serve immediately.
Video
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
