Ingredients
1/2 cup
Six inch corn tortillas
4
Chimichirri sauce
1/4 cup
Cotija cheese
1 oz.
Salt and pepper
to taste
Directions
- Heat frying oil to 350-375°F and fry the diced potatoes for approximately 3-5 minutes OR season the potatoes with salt and pepper and until nicely golden brown in a 375°F oven for approximately 20—25 minutes.
- Remove from fryer and toss to season with salt and pepper if using the frying method.
- Double stack corn tortillas, making two finished tacos.
- Divide the cooked potatoes and the scrambled eggs between the two double-stacked corn tortillas.
- Drizzle the chimichurri sauce over the top of eggs and potatoes.
- Finish by topping with cotija cheese.
Tips
- Alternative Refrigerated Scrambled Eggs: Abbotsford Farms® Cage-Free Refrigerated Scrambled Eggs (14616-74000-00)
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