Mexican Egg Tacos w/ Potatoes

By khojnicki

Ingredients

• 8 large eggs
• 1 tsp chili powder
• Kosher salt
• 2 yukon gold potatoes, diced
• 1 onion, diced
• 1 poblano chili, thinly sliced
• Cooking spray
• 3 plum tomatoes, diced
• 1/2 c chopped fresh cilantro
• 2 tbsp hot sauce
• 1 tbsp butter
• 12 white corn tortillas

Preparation

Step 1

Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 tsp salt in a large bowl until frothy. Add the potatoes, onion, poblano and toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once until golden brown, 25-30 mins.

Meanwhile, toss the tomatoes, 2 tbsp cilantro and 1 tbsp hot sauce in a bowl. Season with salt and set aside.

Whisk the reserved egg yolk and 7 eggs with 1/2 c cilantro and 1/2 tsp salt in a bowl until frothy. Melt the butter in a medium non-stick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring util just set about 5 mins.

Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tbsp cilantro and 1 tbs hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with tomato salsa.