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Crispy Potato, Egg, and Cheese Breakfast Tortillas Recipe

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3.8 from 10 reviews

  • Author: Molly
  • Total Time: 10 minutes
  • Yield: Serves 1 to 2
  • Diet: Vegetarian

Description

This quick and delicious recipe features crispy grated potatoes topped with melted cheese and a perfectly cooked egg, all served over warm corn or flour tortillas. It’s a satisfying breakfast or brunch option that combines creamy yolk and crispy potato textures with a zing of hot sauce and lime for extra flavor.

Ingredients

Base

  • 2 corn or flour tortillas
  • 1 tablespoon olive oil or butter

Potatoes & Cheese

  • 1/2 cup grated Russet potato (squeezed dry)
  • 1/4 cup grated Cheddar or Asiago or cheese of choice

Eggs & Seasoning

  • 2 eggs
  • Kosher salt and pepper to taste

To Serve

  • Hot sauce
  • Lime wedges

Instructions

  1. Warm the tortillas: Warm the tortillas using your preferred method—either in a large nonstick skillet over medium heat, directly over an open flame, or in a toaster or toaster oven. Once warmed, transfer them to a plate and set aside.
  2. Prepare the skillet and potatoes: Heat the olive oil or butter in a large nonstick skillet over medium heat. Sprinkle the grated potato into two separate piles in the pan. Use a spatula or fork to spread out each pile to roughly the size of your tortillas, ensuring the strands touch but are not clumped, which helps achieve maximum crispiness.
  3. Season and add cheese: Sprinkle kosher salt evenly over the potatoes. Then evenly distribute the grated cheese on top of each potato pile. It’s fine if some cheese touches the skillet, as this will create tasty crispy edges.
  4. Cook eggs on top: Make an indent in the center of each pile of potato and cheese, then crack an egg directly into each indentation. Season the eggs with salt and pepper. Cover the skillet with a lid and cook for 3 to 4 minutes until the cheese and potato are golden and crispy and the egg whites are fully cooked.
  5. Assemble and serve: Use a spatula to loosen each potato, cheese, and egg stack from the skillet and slide them onto the warmed tortillas. Serve immediately with hot sauce and lime wedges for a bright, tangy finish. Enjoy!

Notes

  • Use Russet potatoes for the best texture and crispiness.
  • Make sure to squeeze excess moisture from grated potatoes before cooking to achieve crispiness.
  • If you prefer, you can substitute cheese types based on preference or availability.
  • Adjust cooking time slightly if you prefer runnier or firmer egg yolks.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeglimpse.com/crispy-potato-egg-and-cheese-breakfast-tortillas-recipe/