1lbYukon gold PotatoesCan use Red or Russet Potatoes
1Tbsp Oilplus more for greasing the pan
6Whole EggsBeaten with 1 Tbsp of Water
1TbspButterTo cook the eggs
Preheat oven to 375 F degrees. Wash potatoes thoroughly and dice into small even pieces. Place in a bowl and add oil, salt, pepper, and smoked paprika. Mix well to coat each potato piece.
Grease 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 5 more minutes or until desired crispness.
Add butter to a skillet and turn it on medium low, allow it to heat up for 2 min, then turn the pan to low. Beat the eggs with water vigorously until smooth. The water evaporates and the eggs to turn out fluffy without adding any milk. Add the beaten eggs to the skillet, and just occasionally move the eggs around the pan gently 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.
Heat flour tortillas in the microwave for 20-30 seconds or until warm. Or heat corn tortillas in a dry skillet over high heat.
Assemble tacos by adding a layer of scrambled eggs, potatoes, and top with Green Mountain Gringo® Medium Salsa, and sliced avocado.