← Nouns Cooking · American

Ingredients

• 300 g waxy potatoes, cut into 1 cm dice
• 2 tbsp Vegetable oil
• ½ Onion, diced
• ½ tsp Garlic powder
• ½ tsp Chilli powder
• 6 Eggs
• 1 tbsp Butter
• 75 g Cheddar, grated
• 8 small flour tortillas
• 1 Tomato, finely diced
• 1 Jalapeño, finely chopped
• 2 tbsp Coriander (cilantro), chopped
• 1 Lime
• 1 Avocado, sliced (optional)
• hot sauce, to serve (optional)

Method

1. Quick pico: mix the tomato, jalapeño, coriander and a squeeze of lime with a pinch of salt. Set aside.
2. Heat the oil in a large non-stick frying pan over medium heat. Add the potatoes in a single layer and cook for 10–12 min, turning now and then, until golden and tender. Add the onion for the last 4 min, then season with the garlic powder, chili powder and salt. Tip onto a plate.
3. Whisk the eggs with a pinch of salt. Melt the butter in the same pan over medium-low heat, add the eggs and stir gently for 2–3 min until softly set. Fold in the potatoes and cheese.
4. Warm the tortillas in a dry pan or over a gas flame for a few seconds per side, until soft and lightly charred.
5. Fill each tortilla with the egg and potato, then top with pico de gallo, avocado and hot sauce. Eat right away.

Tips

• Add crispy bacon or chorizo for the classic meaty versions (then they are no longer vegetarian).
• Wrap the tacos in foil to keep them warm for a crowd, Austin taco-truck style.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons The Modern Proper