Mexican Egg Tacos with Potatoes

2013-05-08
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    448 calorie
  • Fat

    14 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    438 milligrams
  • Sodium

    813 milligrams
  • Carbohydrate

    61 grams
  • Fiber

    7 grams
  • Protein

    20 grams

Ingredients

  • 8 large eggs
  • 1 teaspoon chili powder
  • Kosher salt
  • 2 Yukon gold potatoes (about 1 pound), diced
  • 1 onion, diced
  • 1 poblano chile pepper, thinly sliced
  • Cooking spray
  • 3 plum tomatoes, diced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons jalapeno hot sauce
  • 1 tablespoon unsalted butter
  • 12 white corn tortillas

Method

Step 1

Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.

Step 2

Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.

Step 3

Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.

Step 4

Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.

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