Potato Egg Cheese Breakfast Tacos (Printable version)

Warm tortillas stuffed with golden potatoes, scrambled eggs, and melted cheese

# List of ingredients:

→ Vegetables

01 - 2 medium russet potatoes, peeled and diced
02 - 1 small onion, finely chopped
03 - 1 jalapeño, seeded and diced

→ Eggs & Dairy

04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 1 cup shredded cheddar cheese

→ Pantry

07 - 2 tablespoons olive oil
08 - Salt and black pepper to taste

→ Tortillas & Toppings

09 - 8 small flour or corn tortillas
10 - 1/4 cup chopped fresh cilantro
11 - Salsa for serving

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 10-12 minutes.
02 - Stir in the chopped onion and jalapeño. Cook until softened, about 3 minutes. Season with salt and black pepper. Transfer the mixture to a plate and keep warm.
03 - In a bowl, whisk eggs with milk, salt, and black pepper until well combined.
04 - In the same skillet, heat remaining olive oil over medium-low heat. Pour in eggs and scramble gently, stirring with a spatula until just set.
05 - Add the cooked potato mixture back to the skillet with eggs and sprinkle in cheese. Stir until cheese is melted and everything is combined. Remove from heat.
06 - Warm the tortillas in a dry skillet or microwave until flexible and pliable.
07 - Divide the potato-egg-cheese filling among the tortillas. Top with fresh cilantro and serve with salsa.

# Expert Advice:

01 -
  • These tacos come together in under 40 minutes but taste like they took all morning to perfect
  • The combination of crispy potatoes and fluffy eggs is somehow greater than the sum of its parts
  • You can easily double the recipe and feed a crowd without spending your whole paycheck
02 -
  • Do not crowd the pan when cooking the potatoes or they will steam instead of crisp up
  • Low and slow is the secret to fluffy scrambled eggs, so resist the urge to turn up the heat
  • Warm tortillas are not optional because cold tortillas will crack when you try to fold them
03 -
  • Use a cast iron skillet if you have one for the crispiest potatoes
  • Warm your serving plates so the tacos stay hot longer
  • Keep some lime wedges on hand to squeeze over the top

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