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Potato Egg and Cheese Breakfast Tacos

Start your day with flavorful Potato Egg and Cheese Breakfast Tacos filled with crispy potatoes, fluffy scrambled eggs, and melted cheese, all wrapped in warm tortillas.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Breakfast
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 small potatoes, diced Make sure to wash your potatoes well before dicing.
  • 4 pieces eggs
  • 1 cup shredded cheese (cheddar or your choice) Feel free to swap in your favorite cheese.
  • 8 small corn or flour tortillas
  • to taste salt and pepper
  • as needed oil for frying Use your chosen oil.
Optional Toppings
  • salsa Add as desired.
  • avocado Add as desired.
  • cilantro Add as desired.

Method
 

Preparation
  1. Heat a skillet over medium heat and add a splash of your chosen oil.
  2. Once hot, toss in the diced potatoes. Season with salt and pepper.
  3. Cook the potatoes until golden brown and crispy, about 10-15 minutes, stirring occasionally.
Cooking
  1. In a bowl, crack the eggs and whisk them until well combined.
  2. Once the potatoes are cooked, push them to one side of the skillet.
  3. Pour the eggs into the empty side and scramble them gently, mixing them with the potatoes when they start to set.
  4. Sprinkle the shredded cheese over the potato and egg mixture and allow it to melt into gooey goodness for a minute or so.
  5. While the cheese melts, warm your tortillas in a separate pan or wrap them in a damp towel and microwave for 30 seconds until soft.
Assembly
  1. Spoon the potato, egg, and cheese mixture onto each tortilla.
  2. Add your favorite toppings like salsa, avocado, or cilantro.
  3. Fold your tacos and enjoy immediately while warm and cheesy.

Notes

If using sweet potatoes, it will add a sweeter flavor. Avoid overcrowding the skillet to ensure crispy potatoes. Leftovers can be stored in an airtight container for up to 2 days.