Easy Scrambled Egg Tacos

In a large skillet warm the oil on medium heat on the stove top. Add the diced potato, minced onion, 1 teaspoon salt, pepper, smoked paprika, and garlic powder. Cook until the potatoes are golden brown and tender - about 15 minutes. Remove and set aside.
To the same skillet, add the eggs and gently scramble right in the pan using a rubber spatula. Add remaining teaspoon of salt and pepper. Cook for a few minutes, stirring constantly, until the egg whites and yolks are set. About 3-5 minutes.
Once everything is cooked, distribute evenly amongst the tortillas and top with avocado slices and a drizzle of salsa. Top with a squeeze of lime and a sprinkle of chives if desired.

I do a cheat scramble for this recipe which means I crack the eggs right into the pan and basically scramble gently with the spatula. You could alternatively crack the eggs into a small bowl and whisk together for a full scramble but I didn’t want to dirty another bowl.
If you want to speed up cooking the potatoes: add a tablespoon or two of water, put a lid on, and turn the heat to low to let them steam.
- Similarly, if the pan gets too many little burnt bits, add a bit of water to deglaze and scrape it up.
A non stick pan or properly heated stainless steel skillet will be best to use for this so the eggs don’t stick (or at least stick as little as they can).
To test if the potatoes are tender, poke one or two with a fork - if it slides in easily, they’re ready to go! You could also just try one for texture.
Pro tip: warm the tortillas to take these to the next level. It seems menial, but makes all the difference! You could also char the tortillas on an open flame.

Course: Breakfast

Cuisine: American, Mexican

Keyword: Breakfast, Eggs, Tacos

Author: Haley