Name: Egg Tacos with Poblano and Potatoes
Ingredients: Eggs: 4 large – The base of the tacos, providing a creamy and rich filling.; Poblano Peppers: 2 medium – Adds a smoky heat to the tacos without overwhelming the flavor.; Potatoes: 2 medium – Provides a crispy and hearty filling that complements the soft scrambled eggs.; Onion: 1 small – Adds sweetness and depth of flavor to the vegetable mix.; Tortillas: 6 small – Soft corn or flour tortillas serve as the vessel for the egg and vegetable filling.; Cilantro: 2 tablespoons – Fresh cilantro adds a burst of flavor that brightens the tacos.; Tomato: 1 medium – For the salsa, adding freshness and a tangy contrast to the warm filling.

Egg Tacos with Poblano and Potatoes

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Egg Tacos with Poblano and Potatoes offer a delicious combination of soft scrambled eggs, smoky poblano peppers, crispy potatoes, and fresh salsa wrapped in warm tortillas. Perfect for breakfast or brunch!

Author: Ava

Ingredients

Eggs: 4 large – The base of the tacos, providing a creamy and rich filling.
Poblano Peppers: 2 medium – Adds a smoky heat to the tacos without overwhelming the flavor.
Potatoes: 2 medium – Provides a crispy and hearty filling that complements the soft scrambled eggs.
Onion: 1 small – Adds sweetness and depth of flavor to the vegetable mix.
Tortillas: 6 small – Soft corn or flour tortillas serve as the vessel for the egg and vegetable filling.
Cilantro: 2 tablespoons – Fresh cilantro adds a burst of flavor that brightens the tacos.
Tomato: 1 medium – For the salsa, adding freshness and a tangy contrast to the warm filling.

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Instructions

Preheat Your Equipment: Heat a skillet over medium heat. Prepare your tortillas by warming them in a dry pan for a minute on each side. Set aside.
Combine Ingredients: In the skillet, sauté the diced potatoes until they are golden and crispy. Add the diced poblano peppers and onions and cook until tender and slightly charred.
Prepare Your Cooking Vessel: In a separate pan, scramble the eggs on low heat, stirring gently to keep them soft and creamy.
Assemble the Dish: Once the eggs are ready, assemble the tacos by placing a portion of the egg mixture on the center of each tortilla. Top with the sautéed potatoes, poblano peppers, and onions.
Cook to Perfection: Toast the assembled tacos in the skillet for a minute or two to give them a bit of crispiness.
Finishing Touches: Sprinkle fresh cilantro over the top of the tacos and serve with a side of salsa made from diced tomatoes and cilantro.
Serve and Enjoy: Serve the egg tacos warm, with salsa on the side. Enjoy this hearty, flavorful breakfast or brunch!

Notes

Cook the potatoes until crispy for the best texture.
Scramble the eggs gently for a soft and creamy texture.
Use a fresh salsa to add brightness to the tacos.

Find it online: https://dishmio.com/egg-tacos-with-poblano-and-potatoes/