Tacos are one of my favorite things to eat. I love them stuffed with chicken, fish, beef, potatoes & cheese and of course carnitas. Tacos to me are the perfect portable food because you can eat them standing up, driving in a car or sitting down with friends at a table. It’s probably the food I crave the most.
While in Austin Texas last year, we enjoyed a few breakfast tacos. These egg, cheese and potato filled tortillas were a bite of warm heaven all rolled up into one. The presentation was simple, mostly served in a piece of aluminum foil on a plate, but it didn’t matter – they sure tasted good.
I can see myself eating breakfast tacos for any meal, not just in the wee morning hours of the day. These tacos are a quick prep and most of us, if you are a Mexican food fan, have the ingredients already in your refrigerator and pantry.
The combination of eggs, potatoes, green chilies, and cheese bring joy to my taste buds and it’s something I now make quite often for me and my family. I hope you fall in love with these tacos like I have.
3 extra-large eggs, or 4 large eggs
1 tablespoon cream
2 white new potatoes, or fingerlings – diced
1/2 shallot, minced
1 heaping tablespoon canned green chilies
1/2 cup grated pepper jack cheese
4-6 flour tortillas
salt & pepper
(Makes 6 Tacos)
- In a small bowl, whisk together eggs and cream, set aside.
- In a large skillet over medium heat, add 2 teaspoons oil and potatoes. Cook for 3 minutes, stirring occasionally. Add shallot and stir. Continue to cook for 2 minutes, until lightly brown.
- Make a well in the center of potatoes and pour in eggs. Gently whisk eggs until they just begin to come together, about 1 minute. Add chilies and fold into eggs and potatoes. Turn heat off.
- Sprinkle half of cheese over egg mixture and stir. Let eggs rest while you toast tortillas over an open flame or under broiler.
- Spoon egg mixture into tortillas and sprinkle with remaining cheese and fresh cilantro. Dash with hot sauce. Enjoy!