Ingredients
Scale
- 2 medium Russet potatoes, peeled and diced small
- 6 large eggs
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 8 small corn or flour tortillas
- 2 tablespoons vegetable oil (or butter)
- 1/2 teaspoon kosher salt (plus more for seasoning eggs)
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat the oil in a large non-stick skillet over medium heat. Add the diced potatoes, 1/2 teaspoon salt, and pepper. Cook, stirring occasionally, for 10-15 minutes until the potatoes are golden brown and tender throughout. Remove the potatoes from the skillet and set them aside.
- Step 2: While the potatoes are cooking, whisk the eggs vigorously with a pinch of salt and pepper. Add a small amount of butter or oil to the skillet if needed, then pour in the whisked eggs. Cook, stirring frequently, until the eggs are lightly scrambled and set, about 2-3 minutes.
- Step 3: Return the cooked potatoes to the skillet with the scrambled eggs. Sprinkle the shredded cheese evenly over the mixture. Stir gently for 1 minute until the cheese has completely melted and the mixture is hot throughout.
- Step 4: Warm the tortillas using your preferred method (either in a dry skillet over medium heat for 30 seconds per side, or wrapped in a damp paper towel and microwaved for 30 seconds) until pliable.
- Step 5: Fill each warmed tortilla with a generous scoop of the potato, egg, and cheese filling. Serve immediately, adding salsa, hot sauce, or avocado slices if desired.
Notes
- Store leftover potato and egg filling in a sealed container in the refrigerator for up to three days, but always keep the tortillas separate to prevent them from becoming soggy.
- To restore moisture and avoid rubbery eggs, reheat the filling gently in a non-stick skillet over low heat, adding a teaspoon of water or milk as you stir.
- For a complete brunch experience, serve these tacos alongside sliced avocado, a squeeze of fresh lime juice, and a vibrant pico de gallo.
- Ensure the diced Russet potatoes are patted completely dry before adding them to the hot oil; this maximizes crispness and helps achieve that essential golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American