International · breakfast · taco · egg · vegetarian · seed oil free · high-fat
Breakfast Tacos with Egg and Potato
Warm corn tortillas filled with buttery potato, soft scrambled egg, cheese, avocado, and salsa for a simple savory breakfast.
28 min totalEasyby Kevin
Per serving
28gprotein
63gcarbs
55gfat
844cal
vitamin C · vitamin B12 · fiber · vitamin A
NutritionFull nutrition · per serving▸
% Daily Value
Calories84442%
Protein28 g56%
Total carbohydrate63 g23%
Fat55 g71%
Vitamins & minerals
Fiber9.8 g35%
Total sugars3.3 g
Sodium1203 mg52%
Vitamin A299 mcg33%
Vitamin C59 mg65%
Vitamin D2 mcg11%
Vitamin E3 mg22%
Vitamin B121 mcg47%
Folate114 mcg29%
Calcium310 mg24%
Iron4 mg24%
Magnesium103 mg24%
Potassium1229 mg26%
Zinc4 mg33%
Omega-3253 mg16%
Deterministic from USDA FoodData Central. % Daily Value based on a 2,000-calorie diet.
Ingredients
- large egg · about 4 large eggs4 eggs
- corn tortilla · about 4 small tortillas, made without seed oil4 oz
- yellow onion · small dice1 medium onion
- bell pepper · small dice3/4 cup
- russet potato · small dice1 medium potato
- avocado · sliced1 avocado
- lime · cut into wedges1 lime
- fresh cilantro · chopped1 small bunch
- unsalted butter · for cooking1 tbsp
- salsa · made without seed oil1/4 cup
- salt · to season1/2 tsp
- black pepper · ground1/2 tsp
- ground cumin · ground1/2 tsp
- cheddar cheese · shredded1/2 cup
Steps
- 1Dice the potato, bell pepper, and onion. Beat the egg with the salt, black pepper, and cumin in a bowl.
- 2Melt the butter in a skillet over medium heat. Add the potato and onion, then cook until the potato is browned and tender, stirring often.
- 3Add the bell pepper and cook until softened.
- 4Lower the heat to medium low. Pour in the beaten egg and stir gently until just set.
- 5Warm the corn tortilla in a dry skillet until flexible and lightly toasted.
- 6Fill the warm tortilla with the egg and potato mixture. Top with cheddar cheese, avocado, tomato salsa, cilantro, and a squeeze of lime.