Eat a Breakfast Taco for National Taco Day
One doesn’t need an excuse to celebrate tacos—every day can be National Taco Day!—but October 4th technically has that honor. (Don’t ask why. Just revel in the taco.) Here’s one knockout breakfast taco recipe from the The Kitchn's eponymous cookbook, which hits shelves October 7 and is sure to sate taco-loving early risers.
Photo credit: Leela Cyd/Crown Publishing Group
Breakfast Tacos
by Sara Kate Gillingham and Faith Durand
Makes 4 tacos
Ask a Texan about breakfast tacos and you’ll get a real earful. The fact is, a fresh tortilla wrapped around some excellent eggs, with perhaps some potatoes and roasted salsa, pretty much hits the spot every time. If you decide you’re going to become one of those breakfast taco people—Texan or not—make the extra effort to find great tortillas, bright and fresh eggs, and then leave the rest to the condiments.
6 large eggs
½ teaspoon coarse kosher salt
2 tablespoons corn oil
1 12-ounce russet potato, peeled and cut into ¼-inch to ½-inch dice
¼ cup chopped onion, from about ½ medium onion
¼ teaspoon freshly cracked black pepper
4 8-inch flour tortillas
For serving:
Sliced green onions
Sliced avocado
Pickled jalapeño peppers
Guacamole
Roasted tomatillo salsa
In a small mixing bowl, beat the eggs with ¼ teaspoon of the salt.
In a large skillet, heat the oil over medium heat.
Add the potatoes with the remaining ¼ teaspoon salt. Sauté the potato chunks, stirring occasionally to prevent burning, but browning them on all sides. After 5 minutes, add the onion and continue to sauté, stirring occasionally. Sprinkle with the pepper and sauté for 3 to 4 more minutes, or until the potatoes are tender.
Pour the beaten eggs into the pan and allow them to coat the bottom of the pan. Turn the mixture a few times until the eggs are almost set, about 1 minute. Heat the tortillas in a clean, dry skillet over medium heat, about 30 seconds on each side. Place warm tortillas on plates and divide the egg and potato mixture among the four tortillas. Serve immediately with accompaniments.
From the Yahoo Food Team: If you make this recipe at home, let us know what you think. We’d love to hear from you!
