Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon, cooked until crisp, optional, see how we bake bacon
  • 1 medium Yukon Gold potato
  • 1 1/2 tablespoons olive oil
  • 1 mild pepper like poblano, Anaheim or bell pepper
  • Salt and fresh ground black pepper
  • 4 large eggs
  • 1/4 cup shredded cheddar or Monterey Jack cheese
  • 4 corn tortillas, warmed (use more for less stuffed tacos)
  • Salsa or enchilada sauce, see notes for suggestions
  • 1/4 cup finely chopped onions
  • Sliced avocado, optional

Instruction

  • Using a box grater, shred the potato then squeeze dry. (Wrapping the shredded potato in paper towel and squeezing is usually best). Discard the liquid.
  • Remove the seeds and ribs from the peppers then slice into thin strips. Heat the oil in a wide non-stick skillet over medium heat.
  • Add the grated potato and peppers then season with a pinch of salt and pepper. Cook, stirring often, until the peppers have softened and the potatoes begin to brown; 8 to 10 minutes.
  • Meanwhile, whisk the eggs with a 1/8 teaspoon of salt and a generous pinch of pepper. When the peppers and potatoes are cooked, turn the heat down to low and add the eggs. Use a spatula to make long sweeps across the pan until you see large, creamy curds.
  • When the eggs are softly set and slightly runny in places, remove the pan from the heat and gently stir in the cheese. After a few seconds, the eggs will cook and the cheese will melt.
  • Divide the eggs, potatoes and peppers between warmed tortillas. Finish with salsa, onions and any other toppings you love.