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
Preparation
Prep Time: 10min | Cook Time: 30min
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.
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.
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.
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.
Spread a thin layer of sour cream over each tortilla. Top with potatoes, onion, fried egg, and avocado slices. Serve immediately.
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