- 6 flour tortillas street taco size
- 4 large eggs
- 1 russet potato peeled and diced
- ½ yellow onion minced
- 2 teaspoon kosher salt divided
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 avocado
- ¼ cup salsa
- 2 teaspoon chives
- fresh lime
In a large skillet warm the oil on medium heat on the stove top. Add the diced potato, minced onion, 1 teaspoon salt, pepper, smoked paprika, and garlic powder. Cook until the potatoes are golden brown and tender - about 15 minutes. Remove and set aside.
To the same skillet, add the eggs and gently scramble right in the pan using a rubber spatula. Add remaining teaspoon of salt and pepper. Cook for a few minutes, stirring constantly, until the egg whites and yolks are set. About 3-5 minutes.
Once everything is cooked, distribute evenly amongst the tortillas and top with avocado slices and a drizzle of salsa. Top with a squeeze of lime and a sprinkle of chives if desired.
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I do a cheat scramble for this recipe which means I crack the eggs right into the pan and basically scramble gently with the spatula. You could alternatively crack the eggs into a small bowl and whisk together for a full scramble but I didn’t want to dirty another bowl.
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If you want to speed up cooking the potatoes: add a tablespoon or two of water, put a lid on, and turn the heat to low to let them steam.
- Similarly, if the pan gets too many little burnt bits, add a bit of water to deglaze and scrape it up.
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A non stick pan or properly heated stainless steel skillet will be best to use for this so the eggs don’t stick (or at least stick as little as they can).
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To test if the potatoes are tender, poke one or two with a fork - if it slides in easily, they’re ready to go! You could also just try one for texture.
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Pro tip: warm the tortillas to take these to the next level. It seems menial, but makes all the difference! You could also char the tortillas on an open flame.
Calories: 449kcal | Carbohydrates: 53g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 2227mg | Potassium: 884mg | Fiber: 9g | Sugar: 5g | Vitamin A: 717IU | Vitamin C: 13mg | Calcium: 154mg | Iron: 4mg
Course: Breakfast
Cuisine: American, Mexican
Keyword: Breakfast, Eggs, Tacos