Cheesy Potato Breakfast Tacos
Inspired by Mexican guisados, when proteins are sautéed in a sofrito of tomato and chiles, these cheesy breakfast tacos showcase Mexican home cooking at its best. Potatoes, poblanos and onions are cooked simply with a grated tomato that caramelizes as it cooks down, giving an earthiness that combines with the smokiness of the poblano for an umami-packed medley. Mixed into scrambled eggs, topped with cheese and served family-style in a skillet alongside fresh corn or flour tortillas, this is a hearty, crowd-pleasing, vegetarian breakfast (or breakfast for dinner!) that’s endlessly satisfying.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons unsalted butter
- 1tablespoon vegetable oil, such as grapeseed or avocado
- 2medium white potatoes (or 1 large), dice small, (12 to 16 ounces, 2 cups)
- 1medium leek, white and light green parts thinly sliced, or 1 medium white onion, diced
- 1poblano chile, diced small, seeded if a less spicy version is preferred
- Salt and black pepper
- 1medium tomato
- 4large eggs
- 2ounces mild semi-soft cheese, grated, such as Chihuahua or Monterey Jack
- 8to 10 corn or flour tortillas, preferably fresh
- Chopped scallions, cilantro or chives for serving (optional)
- Salsa negra or hot sauce for serving (optional)
Instructions
Step 1
To a large cast-iron skillet or heavy pan over medium high, add 1 tablespoon butter and the oil. When the butter melts, add the potatoes, leek, poblano, 1 teaspoon salt and 1/2 teaspoon cracked pepper and cook, stirring occasionally, until the potatoes start to soften, about 9 minutes.Step 2
While the potatoes are cooking, cut the tomato in half and, using a box grater set in a bowl, grate the cut sides of the tomato down to the peel. Discard peels. This should result in about 3/4 to 1 cup grated tomato. Drop heat to medium, add grated tomato and 1/2 teaspoon salt to the vegetables in the pan and mix to combine. Cook until the liquid evaporates and the tomato begins to caramelize, about 3 minutes.Step 3
Reduce the heat to medium, make a well in the middle of the pan and add the remaining tablespoon of butter. In a medium bowl whisk the eggs with 1/2 teaspoon salt. When the butter melts, add the eggs to the well and cook, mixing occasionally, until almost set, about 7 minutes. Combine eggs with potato mixture in the pan, cut the heat and sprinkle the cheese on top.Step 4
Meanwhile, heat the tortillas (see Tip) and keep warm by placing them in a tortilla warmer or wrapping them in a clean dish towel.Step 5
Bring the skillet to the table along with the tortillas, scallions and salsa or hot sauce, if using, and let everyone assemble their own breakfast taco at the table.