Crispy fried potatoes and scrambled eggs in tortillas with jalapeño and crumbled Mexican cheese.
Ingredients
Scale
Measurement units
- 1 cup Yukon gold, diced small
- 4 whole eggs
- 4 whole flour tortillas
- ¼ cup queso fresco, crumbled
- 2 tbsp pickled jalapeño
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro
Ingredients
Scale
Measurement units
- 1 cup Yukon gold, diced small
- 4 whole eggs
- 4 whole flour tortillas
- ¼ cup queso fresco, crumbled
- 2 tbsp pickled jalapeño
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro
Instructions
Crisp the potatoes
Fry diced potatoes in oil until golden and crispy, about 10 minutes. Season with salt.
Equipment
- skillet
Ingredients
- potatoes (1 cup)
- oil (2 tbsp)
Add the eggs
Push potatoes aside, scramble eggs in the pan. Mix together.
Equipment
- skillet
Ingredients
- eggs (4 whole)
Assemble to serve
Fill warm tortillas with potato-egg mixture. Top with queso fresco, jalapeños, and cilantro.
Ingredients
- tortillas (4 whole)
- queso (¼ cup)
- jalapeños (2 tbsp)
- fresh cilantro (2 tbsp)
Before you cook
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