Breakfast Tacos

Name: Breakfast Tacos
Ingredients: 4 medium-size red potatoes or 1 large russet potato, cubed; 4 medium-size red potatoes or 1 large russet potato, cubed; 2 tablespoons extra-virgin olive oil, divided; 1 teaspoon ground cumin; ½ teaspoon salt, divided; 4 to 8 (6-ounce) yellow corn or flour tortillas; 4 to 8 (6-ounce) yellow corn or flour tortillas; 8 large eggs, lightly beaten; 4 slices bacon, cooked and crumbled; ½ cup (2 ounces) shredded cheddar cheese; 1 tomato, seeded and chopped; 2 tablespoons chopped fresh cilantro; 1 avocado, sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Eggs

By Julia Rutland

Published 2021

About

Consider serving this breakfast dish for dinner too. You can stack two tortillas on top of each other per serving so their thickness helps hold in the filling, or divide the egg mixture into two smaller tacos per person.

Ingredients

4 medium-size red potatoes or 1 large russet potato, cubed
2 tablespoons extra-virgin olive oil

Breakfast
Dinner
Sandwich

Method

Cook potatoes in boiling salted water to cover for 5 minutes or until tender but not falling apart. Drain well.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add potatoes, cumin, and ¼ teaspoon salt. Cook, shaking pan and stirring occasionally, for 5 minutes or until golden brown. Transfer to a plate, and wipe skillet clean.

Wrap tortillas in a damp paper t