Potato Egg Cheese Breakfast Tacos (Print version)

Golden potatoes and scrambled eggs with melted cheese in warm tortillas.

# Ingredient List:

→ Vegetables

01 - 2 medium russet potatoes, peeled and diced
02 - 1 small onion, finely chopped
03 - 1 jalapeño, seeded and diced (optional)

→ Eggs & Dairy

04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 1 cup shredded cheddar cheese (or Monterey Jack)

→ Pantry

07 - 2 tablespoons olive oil
08 - Salt and black pepper, to taste

→ Tortillas & Toppings

09 - 8 small flour or corn tortillas
10 - 1/4 cup chopped fresh cilantro
11 - Salsa, for serving

# How To Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and tender, about 10-12 minutes.
02 - Stir in the chopped onion and jalapeño. Cook until softened, about 3 minutes. Season with salt and black pepper. Transfer the mixture to a plate and keep warm.
03 - In a bowl, whisk eggs with milk, salt, and black pepper until well combined.
04 - In the same skillet, heat remaining olive oil over medium-low heat. Pour in eggs and scramble gently, stirring with a spatula until just set.
05 - Add the cooked potato mixture back to the skillet with eggs and sprinkle in cheese. Stir until cheese is melted and everything is combined. Remove from heat.
06 - Warm the tortillas in a dry skillet or microwave until flexible.
07 - Divide the potato-egg-cheese filling among the tortillas. Top with fresh cilantro and serve with salsa.

# Expert Advice:

01 -
  • Everything cooks in one skillet so cleanup is minimal
  • The combination of crispy potatoes and fluffy eggs feels like a hug in a tortilla
  • These reheat beautifully for weekday breakfasts
02 -
  • Dont rush the potatoes they need time to develop that golden crust
  • Warm your tortillas or they will crack when you try to fold them
  • Remove eggs from heat while they still look slightly undercooked
03 -
  • Cast iron skillets give potatoes the best crust but any heavy bottomed pan works
  • Grate your own cheese instead of buying pre shredded for better melting

Return