Scrambled Egg and Pan-Potato Tacos

Scrambled Egg and Pan-Potato Tacos
Scrambled Egg and Pan-Potato Tacos
Scrambled Egg and Pan-Potato Tacos
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Quick breakfast or fancy brunch, this flavorful meal is perfect for any occasion. 

Course: Breakfast
Cuisine: Mexican
Servings: 3 People
  • 1 Baking Potato Medium to Large
  • .5 Onion Diced
  • 3 tbsp Olive Oil
  • 6 Eggs Scrambled
  • 6 Soft Taco Shells
  • .5 cup Cherry Tomatoes Sliced in half
  • .25 cup Cheese Shredded
  • Sour Cream Optional
  • Salsa Optional
  • Hot Sauce Optional
  1. Wash baking potato, stab several times with a fork, then microwave for 4 minutes.

  2. Dice microwaved potato then add to pan with diced onions and olive oil.

  3. Place lid on pan and cook over medium heat for 10-15 minutes, stir occasionally.

  4. Slice tomatoes and shred cheese.

  5. After potatoes have cooked for 10 minutes start heating a skillet over medium heat. When a drop of water tossed in the skillet sizzles away quickly it is time to add the eggs. 

  6. Pour in eggs and stir every 15-20 seconds, flipping and mixing until eggs are cooked through, 2-3 minutes. Turn off heat.

  7. Heat another skillet and lightly brown corn tortillas on both sides. If using wheat or white tortillas simply heat in microwave for 20-30 seconds.

  8. Top tortillas with egg and potato then finish them off with your choice of toppings. Enjoy!