Egg & potato breakfast tacos
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Small potato cubes and fully cooked eggs fill soft corn tortillas.
Tex-Mex-inspired · breakfast, tacos · easy
Servings: 2
Prep: 10 min
Cook: 15 min
Total: 25 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Eggs. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Keep eggs refrigerated. Discard cracked eggs; wash hands, bowls and tools after raw egg or shell contact. Cook until fully set and the stated internal temperature is reached.
Ingredients
- 4 large eggs (Keep refrigerated; discard cracked eggs. Wash hands and tools after handling shells.)
- 1 medium potatoes (225 g, cut into 1/2-inch cubes)
- 6 small gluten-free corn tortillas (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 medium avocado
- 2 teaspoons olive oil
- 2 tablespoons water
- 1/4 teaspoon fine salt
Cooking instructions
- Put the potatoes and water in a microwave-safe bowl, cover loosely and microwave for 4–5 minutes until tender. Drain.
- Heat the olive oil in a nonstick skillet on medium. Add the potatoes and fine salt and cook for 4 minutes until lightly golden.
- Beat the eggs in a clean bowl, pour into the skillet and stir for 3–5 minutes until fully set and 74°C/165°F. Wash tools that touched raw egg.
- Warm the gluten-free corn tortillas in a dry skillet. Slice the pitted avocado and divide it and the hot filling among the tortillas.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.