Spicy Potato and Egg Tostadas

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.



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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spread a thin layer of sour cream over each tortilla. Top with potatoes, onion, fried egg, and avocado slices. Serve immediately.
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