I’m going to state the obvious here and come right out with the fact that these probably aren’t anything close to what you initially think of when you hear the word “tostada”. They don’t seem like Mexican food at all, and quite frankly, I’d say the only reason why they qualify as tostadas is that – at their most basic – they are toasted tortillas, topped with various ingredients and served open-faced. No meat, no beans, no shredded cheese. Usually I’d be sorry about that but in this case, I’m not. This is without a doubt one of my favorite dishes I’ve made in a long time (which is really not that surprising considering that it’s carbs on carbs topped with a fried egg and avocado ? all my favorite things in one).
I’ve probably made it pretty clear by now how much I love roasted veggies (see brussels sprouts, cauliflower, and more brussels sprouts), and potatoes are (naturally) phenomenal when roasted. It’s pretty much the easiest, most hands-off way to cook a vegetable, and you end up with – in this case – perfectly golden-brown slices of potato spiced up with cumin and chile powder for a little kick. Add a little sautéed onion, some sour cream, avocado, and a fried egg complete with runny yolk, all over a crispy toasted tortilla, and you’ve got yourself a flavor-packed, hearty dish that takes very minimal effort to put together.
In fact, this mayyy just be my new favorite way to eat potatoes (besides mashed potatoes and french fries, but we’ll pretend my tastes are little more sophisticated than that). ;)
For another unique way to use potatoes, check out these truffles and find the recipe here.