Mexican tacos with fried eggs and potatoes
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 448, total fat 14 G., saturated fats 5 G., proteins 20 G., carbohydrates 61 G., fiber 7 G., cholesterol 438 mg, sodium 813 mg, sugar - G.
Calories 448, total fat 14 G., saturated fats 5 G., proteins 20 G., carbohydrates 61 G., fiber 7 G., cholesterol 438 mg, sodium 813 mg, sugar - G.
Try these unusual Mexican tacos without meat. Despite this, they're filling, nutritious, and bursting with the distinctive flavor of Mexican spices. Warmed or toasted corn tortillas are topped with scrambled eggs with cilantro and a vegetable mix of oven-baked potatoes, onions, and poblano peppers. For a crispy crust, toss the vegetables with a beaten egg white before baking. Serve the tacos with a quick salsa of fresh tomatoes, cilantro, and hot pepper sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 large eggs
- 1 teaspoon chili powder
- 2 potatoes (about 450 g), diced
- 1 onion, diced
- 1 poblano pepper, thinly sliced
- 3 plum tomatoes, diced
- 0.5 cup chopped fresh cilantro
- 2 tablespoons jalapeño hot sauce
- 1 tbsp. butter
- 12 white corn tortillas
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Recipes with similar ingredients: eggs, chili seasoning, potato, onions, poblano pepper, plum tomatoes, cilantro, hot sauce, butter, tortilla
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 450°F (245°C). Separate 1 egg into the yolk and white; set the yolk aside. In a large bowl, whisk the egg white, chili powder and 1/2 teaspoon salt until foamy. Add the potatoes, onion, and poblanos; toss to combine. Spray a baking sheet with cooking spray; arrange the vegetables and spray again with cooking spray. Bake, stirring once, until golden brown, 25 to 30 minutes.
- Meanwhile, in a bowl, combine tomatoes, 2 tablespoons cilantro, and 1 tablespoon hot sauce; season with salt to taste.
- In a bowl, whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt until foamy. In a medium nonstick skillet over medium heat, melt the butter; swirl the pan to coat with butter. Add the egg mixture and cook, stirring, until completely set, about 5 minutes.
- Toast the tortillas in a dry skillet or wrap them in a damp paper towel and microwave. Mix the remaining 2 tablespoons of cilantro and 1 tablespoon of hot sauce with the vegetable mixture. Divide the vegetables and fried eggs among the tortillas. Serve with tomato salsa.
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