Potato, Egg & Cheese Breakfast Tacos

There are so many variations on the theme of eggs and tortillas that it’s impossible to pick a favorite. But when you want something especially hearty, try this combination, with panfried potatoes mixed in. The fresh salsa topping adds juicy brightness.

 

Potato, Egg & Cheese Breakfast Tacos

 

2 large russet potatoes, scrubbed but unpeeled

2 Tbs. olive oil

1 small yellow onion, chopped

Kosher salt and freshly ground pepper

8 large eggs

1 Tbs. unsalted butter

8 corn or flour tortillas, each about 6 inches (15 cm.) in diameter, warmed

1 cup (4 oz./125 g.) shredded Monterey jack or Cheddar cheese

Pico de Gallo for serving

 

Put the potatoes in a large saucepan and add enough cold salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender when pierced with the tip of a knife, about 25 minutes. Drain and rinse under cold running water. Refrigerate until chilled, at least 2 hours or up to overnight.

 

Peel the potatoes and cut into small cubes. In a large frying pan, preferably nonstick, heat the oil over medium-high heat. Add the potato cubes and cook, stirring occasionally, until browned, about 10 minutes. Add the onion and cook, stirring often, until softened, about 2 minutes. Remove from the heat and season with salt and pepper.

 

Meanwhile, in a bowl, whisk together the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper just until thoroughly blended. Do not overbeat. Return the pan with the potatoes to medium-low heat. Add the egg mixture to the pan and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are barely cooked into moist curds. Remove the pan from the heat and let stand to allow the residual heat to finish cooking the eggs, about 1 minute.

 

Fill the tortillas with equal amounts of the potato-egg mixture, sprinkle with cheese, and top with a spoonful of the pico de gallo. Serve at once. Serves 4.

 

Variation: For a heftier taco, add crisp bacon, diced ham, or cooked and crumbled chorizo or sausage to the potato-egg mixture.