Quick breakfast or fancy brunch, this flavorful meal is perfect for any occasion.
- 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
Wash baking potato, stab several times with a fork, then microwave for 4 minutes.
Dice microwaved potato then add to pan with diced onions and olive oil.
Place lid on pan and cook over medium heat for 10-15 minutes, stir occasionally.
Slice tomatoes and shred cheese.
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.
Pour in eggs and stir every 15-20 seconds, flipping and mixing until eggs are cooked through, 2-3 minutes. Turn off heat.
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.
Top tortillas with egg and potato then finish them off with your choice of toppings. Enjoy!