This breakfast taco requires a little more time but it's usually something I make when I have leftover potatoes and other dinner leftovers that I can throw into them. Tortillas are essentially the vehicle that carry leftovers into my mouth. I use them constantly. I have a minor obsession with burritos and tacos. They're just so versatile!!
Here is my latest breakfast taco:
Breakfast Tacos
Fridge:
4 eggs
1/2 tbs cilantro minced
1/4 cup shredded cheese- your choice I used sharp cheddar
8 bacon slices, cooked
4 tsp sour cream
Counter:
2 medium potatoes, diced and par boiled
1/2 cup tomatoes, diced
1/4 cup onion, diced
1 avocado, sliced
4 large tortillas
Pantry:
1/2 tsp of paprika
Few drops hot sauce
1 tsp salt
1/2 tsp black pepper
2 tablespoons oil
Salsa (optional)
Tools:
2 nonstick sauté pans
1 small mixing bowl
2 wooden spoons
Whisk or fork
Heat one sauté pan with 1 tablespoon of oil. Add the onions and sauté for a minute before adding the diced potatoes. Sauté for a few more minutes, turning with a wooden spoon. Then toss in the tomatoes. Sprinkle with 1/2 tsp of salt and 1/2 tsp of paprika. Cook for another 3-5 minutes and set aside to cool.
Heat the remaining 1 tablespoon of oil in the clean pan over medium to low heat. In the mixing bowl crack the four eggs, add the cilantro, 1/2 tsp of salt, 1/2 tsp of pepper and a few drops of hot sauce. Whisk together well. Add to the warm pan and using the wooden spoon, constantly move the eggs around until
they are just set. Turn off the heat and cook for another 30 seconds.
Microwave the tortillas for 10-15 seconds to make them more pliable. Take one tortilla and spread 1 tsp of sour cream across the middle. Add 1/4 of the scrambled egg mixture and top of with a 1/4 of the shredded cheese. Add some of the potatoes, a couple slices of bacon and a few pieces of avocado. Continue this process with the other three tortillas.
If using salsa- add a couple spoonfuls and then wrap that tortilla up and chow down! It's delicious!! Yay Mondays!!
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