Crispy Potato and Egg Tacos with Chipotle Crema

Ingredients

• 1 lb potatoes(paid link)
• 3 tbsp olive oil(paid link)
• ¾ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• 6 large eggs(paid link)
• 2 tbsp milk(paid link)
• 8 corn tortillas(paid link)
• ½ cup sour cream(paid link)
• 1 clove chipotle peppers in adobo sauce(paid link)
• 1 tbsp lime juice(paid link)
• ¼ cup cilantro(paid link)
• 1 small avocado(paid link)

Instructions

1. 1

   Wash and dice the potatoes into small cubes (about 1/2 inch).

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced potatoes, salt, and pepper. Cook, stirring occasionally, until the potatoes are tender and crispy, about 15-20 minutes.

3. 3

   While the potatoes are cooking, whisk the eggs with milk, a pinch of salt, and pepper in a medium bowl.

4. 4

   Once the potatoes are cooked, push them to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side. Pour the egg mixture into the skillet and scramble until cooked through.

5. 5

   Warm the corn tortillas by heating them briefly in a dry skillet or microwave.

6. 6

   In a small bowl, whisk together the sour cream, chopped chipotle pepper, adobo sauce, and lime juice until smooth. Stir in chopped cilantro.

7. 7

   Assemble the tacos: Fill each warm tortilla with a portion of the crispy potatoes and scrambled eggs. Top with chipotle crema and sliced avocado.

Perfect With