× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Spicy Egg & Potato Tostadas

Share this

Print Recipe
Potato Type: Russet
Prep Method: Pan FriedRoasted


Breakfast/BrunchMain Dish

Prep Time

10 Mins

Cook Time

30 Mins


Serves 4



Roasted Potatoes

  • 1 Russet Potato, halved lengthwise and cut into 1/4” thick pieces
  • 2 Cloves Garlic, minced
  • 2 teaspoons Olive Oil
  • 1 teaspoon Cumin
  • ½ teaspoon Chile Powder
  • Salt and Pepper, to taste

Sautéed Onions

  • 1 ½ teaspoons Olive Oil
  • ½ Yellow Onion, chopped
  • Salt and Pepper, to taste

Fried Eggs

  • 1 tablespoon Olive Oil
  • 4 Eggs
  • Salt and Pepper, to taste

Tortillas and Garnish

  • 4 Flour Tortillas
  • Sour Cream
  • 1 Avocado, pitted, quartered, and sliced


  1. Preheat oven to 425ºF and grease a baking sheet with nonstick spray. Combine potatoes, garlic, olive oil, cumin, chile powder, salt, and pepper in a large bowl and toss to evenly combine. Spread onto a prepared baking sheet in a single, even layer. Roast for approximately 25 minutes, until potatoes are golden-brown and fork-tender.
  2. During the last 10-15 minutes of roasting potatoes, warm a small skillet with 1 ½ teaspoons olive oil over medium heat. Add onions, season will salt and pepper to taste, and sauté until translucent, about 5 minutes. Turn off heat.
  3. Warm a large skillet with 1 tablespoon olive oil over medium-low heat. Crack eggs into pan, season with salt and pepper, and cook 4-6 minutes, or until whites are set and yolks are cooked as desired.
  4. Meanwhile, toast tortillas in a skillet set over medium to medium-low heat, or directly on a gas grill, for 1 ½ – 2 minutes per side, or until golden-brown and crisp.
  5. Spread a thin layer of sour cream over each tortilla. Top with potatoes, onion, fried egg, and avocado slices. Serve immediately.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up