Description
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.
Ingredients
Scale
Roasted Potatoes:
- 1 russet potato (halved lengthwise and cut into 1/4” thick pieces)
- 2 cloves garlic (minced Coupons)
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Spread a thin layer of sour cream over each tortilla. Top with potatoes, onion, fried egg, and avocado slices. Serve immediately.
- Cook Time: 30 minutes
- Category: Main