Mexican Egg Tacos with Potatoes Recipe

Name: Mexican Egg Tacos with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs; 1 teaspoon chili powder; Kosher salt; 2 Yukon gold potatoes (about 1 pound), diced; 1 onion, diced; 1 poblano chile pepper, thinly sliced; Cooking spray; 3 plum tomatoes, diced; 1/2 cup chopped fresh cilantro; 2 tablespoons jalapeno hot sauce; 1 tablespoon unsalted butter; 12 white corn tortillas

Servings: persons

8 large eggs
1 teaspoon chili powder
Kosher salt
2 Yukon gold potatoes (about 1 pound), diced
1 onion, diced
1 poblano chile pepper, thinly sliced
Cooking spray
3 plum tomatoes, diced
1/2 cup chopped fresh cilantro
2 tablespoons jalapeno hot sauce
1 tablespoon unsalted butter
12 white corn tortillas

1
Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside.
2
Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy.
3
Add the potatoes, onion and poblano; toss.
4
Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray.
5
Bake, flipping once, until golden brown, 25 to 30 minutes.
6
Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.
7
Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy.
8
Melt the butter in a medium nonstick skillet over medium heat; swirl to coat.
9
Add the egg mixture and cook, stirring, until just set, about 5 minutes.
10
Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave.
11
Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture.
12
Divide the vegetables and scrambled eggs among the tortillas.
13
Serve with the tomato salsa.
14
Photograph by Charles Masters

646

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 8 large eggs, 1 teaspoon chili powder, Kosher salt, 2 Yukon gold potatoes (about 1 pound), diced, and more.

Yes, Mexican Egg Tacos with Potatoes falls under the Soups & Stews 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!

Mexican Egg Tacos with Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions