Breakfast tacos
Breakfast tacos, from above
Non vegEggTexas

Breakfast tacos

Soft scrambled eggs and crispy potatoes in warm flour tortillas with salsa. Austin's morning ritual.

25 minTime
27 gProtein each
mildSpice
Austin mornings1 chapter · 1 min read

Make it your way

Grandma's wayAustin style egg and potato tacos.
The original
631kcalsame
27 gproteinsame
5 gfibresame
25minutessame

Breakfast tacos.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Flour tortilla8 small tortillas
Egg8
Potato2, small dice
Onion½, chopped
Cooking oil (vegetable oil)2 tbsp
Butter2 tsp
Cheddar cheese¾ cup, grated
Tomatosalsa
Green chillifor salsa
Coriander leaves (cilantro)chopped
Saltto taste

Method

4 steps
  1. 1Fry diced potato in oil until crisp and golden, adding onion at the end.
  2. 2Whisk eggs with salt and scramble softly in butter.
  3. 3Blend tomato, chilli and salt into a quick salsa.
  4. 4Warm tortillas and fill with potatoes, eggs, cheese and salsa.
Serve it like this

Wrap each taco in foil like Texas taco trucks do, and serve with salsa roja and verde on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Breakfast tacos: a bread or rice, a side, something to drink and something sweet.

On the side Salsa roja asada20 min
On the side Salsa verde15 min
A little snack Seven layer dip25 min
To drink Café de olla15 min
Sign up to send it to your cook