Egg White Breakfast Tacos With Tandoori Potatoes

Name: Egg White Breakfast Tacos With Tandoori Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Chopped Potatoes, 1/2-inch Size; 3 Tablespoons Canola Or Vegetable Oil, Divided; 1 Tablespoon Tandoori Masala Powder; Salt To Taste; 3 cloves Garlic; 1 cup Greek Yogurt; 1 teaspoon Red Pepper Flakes; 1 teaspoon Cumin; 1 teaspoon Black Pepper; 1 Tablespoon Lemon Juice; 2 teaspoons Minced Mint Leaves; 2 cups Egg Whites; 6 whole Corn Tortillas; 1 cup Arugula

Servings: persons

2 cups Chopped Potatoes, 1/2-inch Size
3 Tablespoons Canola Or Vegetable Oil, Divided
1 Tablespoon Tandoori Masala Powder
Salt To Taste
3 cloves Garlic
1 cup Greek Yogurt
1 teaspoon Red Pepper Flakes
1 teaspoon Cumin
1 teaspoon Black Pepper
1 Tablespoon Lemon Juice
2 teaspoons Minced Mint Leaves
2 cups Egg Whites
6 whole Corn Tortillas
1 cup Arugula

1
Preheat oven to 400u00b0F
2
Place potatoes into mixing bowl. Add 2 tablespoons oil, tandoori masala and a generous pinch of salt. Mix well. Spread potatoes evenly onto a baking sheet and roast for 25-30 minutes or until potatoes are brown. Remove from oven.
3
While potatoes are cooking, prepare the garlic sauce. Smash garlic until it becomes a paste. Add garlic to yogurt along with red pepper flakes, salt, cumin, black pepper, lemon juice and mint leaves. Mix and put in the fridge.
4
When potatoes have finished cooking, prepare the eggs. Heat a nonstick pan to medium-high heat and add remaining oil. Cook egg whites until light and fluffy.
5
Brown tortillas using your preferred method (directly on gas flame or on a skillet). Take a tortilla and spoon on garlic sauce. Add arugula, eggs and potatoes on top. You are ready to eat!

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Chopped Potatoes, 1/2-inch Size, 3 Tablespoons Canola Or Vegetable Oil, Divided, 1 Tablespoon Tandoori Masala Powder, Salt To Taste, and more.

Yes, Egg White Breakfast Tacos With Tandoori Potatoes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!