These vegetarian breakfast tacos are amazing! When COVID-19 quarantine first started, we had a large bag or potatoes, a large carton of eggs, and many tortillas, so I made these pretty much every morning! I guarantee you and your loved ones will find these Delicious 🙂 Hope you enjoy!
This recipe makes 3 large tacos, or 6 smaller tacos
Ingredient List (00:24)
Potatoes – 2 medium sized
Eggs – 3
Tortillas (flower or corn)
Garlic – 2-3 Cloves
Cheese – Shredded (optional)
Vegetable Oil – 4-6 Tbsp
Smoked Paprika – 1/4 tsp
Ground Cumin – 1/4 Tsp
Chili Powder – 1/4 Tsp
Salt – To Taste
Cilantro – Garnish
Prepping (00:28)
-Cut potatoes into 1/4 inch cubes
-Mince garlic cloves
-Shred cheese
*Buy blocks of cheese. Pre-shredded cheese has cellulose added as a de-clumping agent. This is usually wood pulp or some other plant fiber. It is also cheaper to buy a block and shred it yourself!
Cooking the potatoes (01:07)
Heat non-stick pan on med-high heat & coat bottom with vegetable oil
-any high smoking point oil is fine
-add the cubed potatoes
-cook for 15 min, or until done and crispy
-stir potatoes frequently
Add in minced garlic once potatoes are crispy (01:26)
-cook 2 more min
Flavor Dance (01:34)
Once potatoes are cooked through and crispy, add spices (01:39)
1/4 Tsp Smoked Paprika
1/4 Tsp Ground Cumin
1/4 Tsp Chili Powder
Salt to taste
Practise pan flippe flip to spice potatoes evenly
-just make sure there is no more excess oil in the pan if you do this to avoid splashing
-or stir
-taste and adjust seasoning to your liking
Add in the eggs and scramble (02:15)
Add cheese on top (optional) (02:20)
-remove from heat and let it melt with a cover on top until ready to serve
Heat the tortillas (02:30)
-add some butter to the pan for extra yumminess
Now build your taco!
-top with cilantro to garnish and your favorite hot sauce. Yummmm
Most importantly – Enjoy!
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