Tacos for breakfast? Sure, why not? It may sound somewhat unconventional, yet there is nothing stopping you from enjoying them to kick start your day. Here’s one we found using potatoes.
- A pound of petite potatoes
- ¼ teaspoon of coarse sea salt
- Pepper and salt
- A teaspoon of red chili flakes
- Four large eggs
- Four garlic cloves
- Eight corn tortillas (preferably six inches)
- Three tablespoons of finely minced red onion
- One and a half cups of fresh spinach
- Three tablespoons of fresh oregano
- An ounce of either cojita or goat cheese crumbles
- Half a cup of packed, fresh parsley
- Chimichurri sauce
- Pair of tablespoons of red wine vinegar
- A 1/3 cup of olive oil
Preheat your oven to 400 degrees Fahrenheit. While it’s heating, wash and dry the tomatoes and then chop them into cubes of ¼. Using a baking or nonstick sheet to spread them and then season with some pepper and salt for taste.
Roast for ten to twelve minutes before flipping and then roast for another ten minutes or so until the potatoes become crispy and brown. If you wish, switch the oven settings to broil during the last three minutes of the roast.
While this is going on, whisk the eggs and scramble them on a nonstick skillet until they’re cooked to your liking. If you wish, heat the tortillas in the skillet prior to assembling the tacos.
To assemble the tacos, add the spinach and then layer eggs you scrambled and the roasted potatoes as the top layer. Use half a tablespoon of the chimichurri sauce over each taco and then use some cheese for sprinkling.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.
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