Breakfast for 6

Breakfast Tostadas with Roasted Potatoes

Name: Breakfast Tostadas with Roasted Potatoes
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 1/2 lb fingerling potatoes; 1 tbsp extra virgin olive oil; 1 1/2 tsp ground cumin; 1/2 tsp ground ancho chile; 1/2 tsp ground coriander; salt and black pepper to taste (optional); vegetable oil for frying the tortillas (optional); 6 4- inch corn tortillas; 6 large eggs; 1 cup cotija cheese; 1 cup tomatoes; cilantro leaves for garnish (optional); guacamole for serving (optional); pat of butter for frying eggs (optional)

Crisp corn tortillas hold firm eggs, cotija, tomatoes, and cumin-roasted fingerling potatoes for a hearty Mexican-style breakfast.

$1.28per serving $

55 minstart to table

6servings

Mexican Vegetarian Budget Breakfasts Cold-weather comfort Winter

Ingredients

1 1/2 lb fingerling potatoes
1 tbsp extra virgin olive oil
1 1/2 tsp ground cumin
1/2 tsp ground ancho chile
1/2 tsp ground coriander
salt and black pepper to taste (optional)
vegetable oil for frying the tortillas (optional)
6 4- inch corn tortillas
6 large eggs
1 cup cotija cheese
1 cup tomatoes
cilantro leaves for garnish (optional)
guacamole for serving (optional)
pat of butter for frying eggs (optional)

Steps

Heat the oven to 425 F.
Toss halved fingerling potatoes with olive oil, cumin, ancho chile, coriander, salt, and pepper.
Roast the potatoes on a baking sheet for 30 minutes, turning once, until tender.
Heat vegetable oil in a skillet and fry the corn tortillas for 1 minute per side until crisp.
Cook the eggs in a skillet over medium heat for 4 to 6 minutes until firm.
Top each tortilla with potatoes, an egg, tomatoes, and cotija cheese.

Main ingredient on sale this week? See what to make with eggs on sale.