BREAKFAST TACOS INGREDIENTS
DIRECTIONS
4 soft taco size flour tortillas (regular or whole wheat)
01.
1 medium baking potato or 4 small new potatoes, diced 1 tablespoon cooking oil 1 jalapeno, diced (seeded to reduce heat, if desired) ¼ diced onion ½ teaspoon minced garlic ¾ teaspoon ground cumin ½ teaspoon chili powder 4 large eggs, lightly beaten and seasoned with salt and pepper
TOPPING shredded cheddar or Mexican-blend or pepper jack cheese, or crumbled queso fresco if you have it salsa verde (either jalapeno or tomatillo works)
Microwave the diced potato with a little water in the bottom of the bowl for 3 minutes, then empty into a strainer.
02. Heat the oil in a large nonstick skillet over medium-high heat, then add the drained potato, onion and pepper and sauté until the onion and pepper are softened. (If you like crispy potatoes, cook them in the oil a couple minutes by themselves before you add the other veggies.)
03. Add the garlic, cumin and chili powder to the skillet, then stir in pepper to taste and a generous sprinkling of salt. Cook and stir for about a minute, until the spices are distributed over the veggies.
04. Pour in the beaten eggs and stir to capture all the veggies in the eggs as you scramble them. Cook until the eggs look almost set, then remove from heat.
05. Place a tortilla on your plate and microwave until warm and pliable, about 20 seconds. Spoon the filling down the center and top with cheese and salsa, then roll up and serve.
NOTES: Dice the potato and refrigerate, covered with water, and chop your pepper and onion the night before to save a few minutes in the morning. Drain most of the water off the potato before microwaving. Leftover filling reheats well in the microwave to make a quick breakfast or snack another day.
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