This breakfast tacos recipe is eggs and potato tucked into tortillas with salsa. It is not dinner tacos or a breakfast burrito.
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Breakfast Tacos
- Total Time: 30 minutes
- Yield: 8 tacos 1x
Description
Breakfast Tacos. From Olivia.
Ingredients
Scale
- 2 tablespoons oil
- 2 potatoes, diced small
- 1/2 teaspoon salt
- 6 eggs
- 2 tablespoons milk
- 8 small flour tortillas
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- hot sauce
Instructions
- Fry the potatoes in oil with salt until they are brown and tender, about 10 minutes.
- Beat the eggs with milk and scramble them soft in the same pan.
- Warm the tortillas. Fill with potato, egg, salsa, and cilantro.
Notes
Small potato dice. Large cubes stay raw in the middle.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Potato
A russet crisps. A Yukon stays creamy.
Eggs
Pull them while they still look glossy.
Tortilla
Flour holds a breakfast taco. Corn works if you warm it.
Salsa
Add it at the end so the tortilla does not soak.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Chorizo?
Brown 4 ounces with the potato and drain the fat.
Make ahead
Potatoes reheat. Eggs are better fresh.
Storage
Fridge, 1 day, unwrapped from the tortilla.
Cheese
A sprinkle of cheddar if you want it.