Crispy Potato, Egg & Cheese Taco
Golden crispy potatoes, soft scrambled eggs, and melty cheese wrapped in a warm tortilla. This taco is crunchy, creamy, and deeply satisfying—perfect for breakfast, brunch, or a quick dinner. Mild, comforting, and customizable.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 tacos
Ingredients
Crispy Potatoes
2 medium potatoes, peeled & diced small
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
Eggs
4 large eggs
2 tbsp milk
Salt & pepper, to taste
1 tsp butter or olive oil
Cheese & Assembly
1 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or mix)
6 small flour or corn tortillas
Optional toppings:
Sliced avocado
Greek yogurt or sour cream
Fresh herbs (parsley or chives)
Instructions
1️⃣ Crispy Potatoes
Heat olive oil in a skillet over medium-high heat
Add potatoes, salt, pepper, and paprika
Cook 12–15 minutes, stirring occasionally, until golden and crispy
Set aside
2️⃣ Soft Scrambled Eggs
Whisk eggs with milk, salt, and pepper
Heat butter in a pan over low-medium heat
Add eggs and stir gently until just set and creamy
Remove from heat
3️⃣ Warm Tortillas
Warm tortillas in a dry pan or wrapped in foil in oven
4️⃣ Assemble Tacos
Layer crispy potatoes on tortilla
Add scrambled eggs
Sprinkle generously with cheese
5️⃣ Melt & Serve
Fold tacos and place back in pan on low heat 1–2 minutes per side until cheese melts
Serve hot with optional toppings
Why This Works
Crispy potatoes = crunch
Creamy eggs = softness
Melted cheese = comfort
Balanced textures in every bite
Tips
Dice potatoes small for extra crispiness
Use low heat for eggs—don’t rush them
Add spinach or sauteed onions for extra veggies
Corn tortillas give more crunch; flour gives softness
Frequently Asked Questions
Can I bake the potatoes?
Yes—roast at 220°C / 425°F for 25 minutes.
Make it high-protein?
Add extra egg whites or cottage cheese inside.
Meal prep friendly?
Potatoes and eggs can be prepped separately and reheated.
Nutritional Information
Calories: 260
Protein: 11 g
Carbs: 24 g
Fat: 14 g