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Texas potato and egg breakfast tacos
Austin and San Antonio's morning taco in flour tortillas
In Austin and San Antonio the breakfast taco is the morning commute: soft flour tortillas wrapped around fillings like crispy potato, scrambled egg and cheese, bought in foil from taquerías and petrol stations and eaten with salsa. Potato and egg is the classic meatless pairing. Chef's tip: fry the diced potatoes in one layer without stirring for the first few minutes so they get a real crust.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz waxy potatoes1 cm dice
- 3 tbsp vegetable oil
- ½ oniondiced
- ½ tsp ground cumin
- 1 tsp salt
- 6 eggs
- ½ oz butter
- ½ cup red salsa
- 2 tbsp fresh coriander (optional)chopped
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Method
0/5 doneStep 1: Microwave or boil the 14 oz waxy potatoes for 4 minutes until just tender and drain well.
5 minStep 2: Heat the 3 tbsp vegetable oil in a large frying pan over a medium-high heat and spread the potatoes in one layer. Fry 5 minutes without moving, then add the ½ onion, ½ tsp ground cumin and half the ½ tsp salt and fry 5 minutes more until crisp and golden.
10 minStep 4: Warm the 8 flour tortillas (15 cm) in a dry pan for 20 seconds a side until soft and spotted.
4 minStep 5: Fill each with potato and egg, sprinkle with 2 ⅞ oz grated cheddar or Monterey Jack and top with ½ cup red salsa and 2 tbsp fresh coriander. Fold and wrap in foil if eating on the go.
3 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 16 g
- Carbs
- 42 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does texas potato and egg breakfast tacos take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
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