Crispy Potato and Egg Breakfast Tacos
Golden crispy potatoes and fluffy scrambled eggs wrapped in warm tortillas with a squeeze of lime. Ready in 15 minutes—perfect for any time of day.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 9g
Ingredients
- 1 whole potato, medium
- 2 whole eggs
- 3 tbsp olive oil
- 4 whole flour tortillas, 6-inch
- ½ whole lime
- 1 to taste salt and pepper
Instructions
- 1
Dice potato into 1/4-inch cubes. Heat 2 tbsp oil in a skillet over medium-high heat.
- 2
Add potato cubes. Cook 8–10 minutes, stirring occasionally, until edges are crispy and golden.
- 3
Push potatoes to the side. Add remaining 1 tbsp oil to the empty space.
- 4
Whisk eggs. Pour into the skillet and scramble gently until curds just set, ~2 minutes.
- 5
Warm tortillas in a dry skillet or directly over a gas flame until pliable, ~30 seconds each.
- 6
Divide potato-egg mixture among tortillas. Squeeze lime over top and season with salt and pepper.
- 7
Serve immediately.
Tools you’ll need
- 12-inch skillet or larger
- chef's knife
- cutting board
- whisk
- wooden spoon or spatula
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