MEXICAN EGG TACOS WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.
- 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.
- 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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Abraham Ulises Moreno Torres
[email protected]These tacos were a bit too greasy for my taste. I think I'll drain the potatoes more thoroughly next time.
Arianna Nardozi
[email protected]I had some leftover carnitas, so I added them to these tacos. It was a great way to use up my leftovers and make a delicious meal.
Michael Boshielo Boshielo Mike
[email protected]These tacos were a bit bland for my taste. I think I'll add some more spices next time I make them.
Arslan Sajjad
[email protected]I'm not a vegetarian, but I love that these tacos are. They're a great way to get a healthy and satisfying meal without any meat.
saani shah
[email protected]I added some chopped avocado to my tacos, and it was the perfect finishing touch. The creamy avocado paired perfectly with the eggs and potatoes.
Livinus Prosperity
[email protected]These tacos were so easy to make, and they were absolutely delicious. I'll definitely be making them again soon.
Emmanuel Justin
[email protected]I'm not a huge fan of eggs, but I really enjoyed these tacos. The eggs were cooked perfectly and didn't have that rubbery texture that I sometimes get when I cook them.
Hameed Arain
[email protected]I made these tacos for breakfast, but they would also be great for lunch or dinner. They're so versatile!
Ashik tamilan
[email protected]I used a medium salsa for these tacos, but I think next time I'll use a hot salsa. I like my food spicy!
Phil Getty
[email protected]The potatoes were the perfect addition to these tacos. They added a nice crispy texture and helped to fill them out.
Mian awais Awaisi
[email protected]I loved that this recipe used simple, everyday ingredients. I had everything on hand, so I was able to whip these tacos up in no time.
Onion Baby
[email protected]These tacos were a hit with my family! The combination of eggs, potatoes, and cheese was perfect, and the salsa added a nice kick. I will definitely be making these again.