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Spicy Egg & Potato Tostadas

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Potato Type: Russet
Prep Method: Pan FriedRoasted

Dish

Breakfast/BrunchMain Dish

Prep Time

10 Mins

Cook Time

30 Mins

Serving

Serves 4

Ingredients

+

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
  • 1/2 teaspoon chile powder
  • Salt and pepper, to taste
+

Sautéed Onions

  • 1 1/2 teaspoons olive oil
  • 1/2 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

  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
    1/2 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 1/2 – 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.

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Recipe By: Alexandra Azary

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