Description
Quick and simple breakfast tacos filled with pan-fried potatoes, scrambled eggs, and melted cheddar, perfect for busy mornings or casual weekends.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups diced potatoes
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 6 large eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese
- 4 to 6 small flour tortillas
- Optional toppings: sliced avocado, salsa, sour cream, chopped cilantro
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add the diced potatoes, garlic powder, smoked paprika, salt, and pepper.
- Cook, stirring occasionally, for 12–15 minutes until the potatoes are golden and tender.
- In a bowl, whisk the eggs and milk until blended.
- Reduce heat to medium-low and coat a nonstick skillet with a little oil or butter.
- Pour in the egg mixture and stir gently and continuously until the eggs are fluffy and just set.
- Warm the tortillas in a microwave for 15–20 seconds or in a dry skillet for about 20–30 seconds per side until soft and pliable.
- Assemble tacos by layering potatoes, scrambled eggs, and shredded cheddar on each warm tortilla.
- Serve immediately while cheese melts slightly.
Notes
For the best results, cut potatoes into uniform small pieces and keep the heat moderate to avoid burning. Warm tortillas shortly before serving to prevent cracking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 300mg