Ingredients
- 2 medium Yukon Gold potatoes, peeled and diced
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 4 corn tortillas
- 2 tbsp olive oil
- 1/2 cup fresh salsa
- Salt and pepper, to taste
Instructions
- Peel and dice the potatoes into small cubes.
- Heat olive oil in a skillet over medium heat. Add diced potatoes and cook for 15–20 minutes, stirring occasionally, until golden and crispy.
- Meanwhile, whisk eggs with salt and pepper until fluffy.
- Pour egg mixture over cooked potatoes in the skillet. Stir gently until eggs are mostly set.
- Add shredded cheese while eggs are slightly runny. Stir until melted and creamy.
- Warm tortillas in a separate pan for 1–2 minutes per side until soft and pliable.
- Spoon potato-egg-cheese mixture into tortillas and top with fresh salsa.
- Serve hot with optional toppings like avocado, cilantro, or sour cream.
Notes
- Swap cheddar for pepper jack for a spicier version.
- Add onions or bell peppers for extra vegetables.
- Serve with guacamole or sour cream for more flavor.
- Top with fresh cilantro or avocado slices for a fresh finish.
- Store filling separately for best reheating results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 260
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 125mg
