Veggie breakfast tacos with eggs & potatoes

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Large eggs8
• Yukon Gold potatoes, cut into 1/2-inch cubes1 lb
• 6-inch corn tortillas12
• Red bell pepper1
• Small yellow onion1
• Fresh mild pico de gallo1 cup
• Large avocado1
• Fresh cilantro1/2 cup
• Large lime1
• Ground cumin1 tsp
• Olive oil2 tbsp

How dinner comes together

1. 1

   Put the potatoes in a microwave-safe bowl with 2 tablespoons water. Cover loosely and microwave until just fork-tender but not falling apart, 4–5 minutes; drain well.

2. 2

   Heat 1 tablespoon oil in the skillet over medium-high. Add the potatoes in one layer and cook, turning occasionally, until crisp and golden, 6–8 minutes.

3. 3

   Add the diced bell pepper, diced onion, cumin and 1/2 teaspoon kosher salt. Cook until the pepper is crisp-tender and the onion has browned edges, 3–4 minutes; transfer to a bowl.

4. 4

   Warm the tortillas in the dry skillet, about 20 seconds per side, then wrap them in a clean towel.

5. 5

   Beat the eggs with 1/4 teaspoon salt. Lower the skillet to medium-low, add the remaining oil and cook the eggs with slow folds until softly set with no liquid egg remaining, 2–3 minutes.

6. 6

   Fill the tortillas with potatoes, vegetables and egg. Top with pico de gallo, sliced avocado, cilantro and lime juice.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Egg

Equipment

• Microwave-safe bowl
• Large nonstick skillet
• Mixing bowl
• Clean towel