PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
Served atop a crispy tortilla are perfectly golden potatoes spiced with cumin and chile powder and topped with sautéed onion, sour cream, avocado, and a fried egg for a flavor-packed dish.
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. 
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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.
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Spicy Potato and Egg Tostadas
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy tortillas topped with cumin-spiced potatoes, a fried egg, and creamy avocado. A quick and satisfying weeknight meal.
Ingredients
- 1 russet potato (237 ml) russet potato
- 2 cloves garlic
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 0.5 teaspoon chile powder
- salt and pepper
- 1.5 teaspoons olive oil
- 0.5 yellow onion
- 1 tablespoon olive oil
- 4 eggs
- 4 flour tortillas
- sour cream
- 1 avocado
Instructions
- Preheat oven to 425°F (218°C) 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 the prepared baking sheet in a single, even layer. Roast for approximately 25 minutes, until potatoes are golden-brown and fork-tender.
- 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 with salt and pepper to taste, and sauté until translucent, about 5 minutes. Turn off heat.
- Warm a large skillet with 1 tablespoon olive oil over medium-low heat. Crack eggs into the pan, season with salt and pepper, and cook 4-6 minutes, or until whites are set and yolks are cooked as desired.
- Toast tortillas in a skillet set over medium to medium-low heat for 1 1/2 – 2 minutes per side, or until golden-brown and crisp.
- Spread a thin layer of sour cream over each tortilla. Top with potatoes, onion, fried egg, and avocado slices. Serve immediately.
Notes
- For extra crispy potatoes, cut them into small, even-sized pieces and ensure they’re in a single layer on the baking sheet.
- If you don’t have sour cream, substitute Greek yogurt or a dollop of crema fresca for a similar creamy texture.
- To assemble ahead, prepare the potatoes, onions, and eggs separately and store them in airtight containers in the refrigerator. Toast tortillas and assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 tostada
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 12
- Cholesterol: 200
Frequently Asked Questions
What type of potatoes work best for this recipe?
Yukon Gold or red potatoes are ideal as they roast well and get golden brown, enhancing the flavor.
How can I adjust the spiciness of the tostadas?
You can reduce the amount of chile powder or substitute it with a milder seasoning if you prefer less heat.
What is the best way to fry the eggs for the tostadas?
Fry the eggs sunny-side up to allow the yolk to run over the spiced potatoes when served.
This looks so good! Can’t wait to try it :)