Mexican cuisine · Breakfast & Eggs

Potato and Egg Tacos

Breakfast tacos with crisp-fried potato cubes, soft scrambled eggs and a red guajillo salsa.

Ingredients · for 4 servings

• 8 corn tortillas
• 500 g potatoes
• 6 eggs
• 3 dried guajillo chilies
• 2 tomatoes
• 1 onion
• 2 cloves garlic
• 1/2 bunch cilantro
• 4 tbsp vegetable oil
• Salt, pepper

Instructions

1. Peel the potatoes, cut into 1 cm cubes and parboil in salted water for 5 min., then drain and let steam off well.
2. Seed the guajillo chilies, soak in hot water for 10 min. and blend smooth with the tomatoes, garlic and half the onion; simmer the salsa with 1 tbsp oil for 6 min. and season with salt.
3. Heat the remaining oil in a large pan until hot and fry the potato cubes for 8–10 min., turning occasionally, until golden brown and crisp all over.
4. Finely dice the remaining onion, add to the potatoes and cook for 2 min. until soft.
5. Whisk the eggs with salt and pepper, pour over the potatoes and let set slowly over gentle heat for 2–3 min. until the scramble still glistens moist.
6. Warm the tortillas for 30 sec. per side in a dry pan, fill, drizzle with salsa and serve sprinkled with chopped cilantro.