Mexican cuisine · Breakfast & Eggs

Eggs with Potatoes

Crispy fried potato cubes with onion and serrano, bound together with soft scrambled eggs.

Ingredients · for 2 servings

• 4 eggs
• 500 g waxy potatoes
• 1 white onion
• 2 serrano chilies
• 4 tbsp olive oil
• 1/2 bunch cilantro
• 4 corn tortillas
• Salt, pepper

Instructions

1. Peel the potatoes, cut into 1 cm cubes, rinse in cold water and pat thoroughly dry — this is the only way they turn truly crispy in the pan.
2. Heat the olive oil in a wide pan and fry the potato cubes over medium heat for 12–14 min, turning only every 3 min, until golden brown all over and tender inside.
3. Cut the onion into fine cubes and the serrano chilies into thin rings.
4. Add both to the potatoes and fry for 4 min, until the onion is soft and lightly colored; season generously with salt and pepper.
5. Beat the eggs, pour over the potatoes and let set slowly over low heat for 2–3 min, until the eggs have set and the potatoes hold together loosely.
6. Sprinkle with chopped cilantro and serve hot with corn tortillas briefly warmed.