𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
2 medium russet potatoes, peeled and diced
4 large eggs
1/2 cup reduced-fat shredded cheddar cheese
1 tablespoon olive oil
1/4 teaspoon paprika
Salt and black pepper to taste
4 small corn tortillas
Optional toppings: chopped cilantro, salsa, avocado, hot sauce
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Heat olive oil in a skillet over medium heat. Add diced potatoes, season with paprika, salt, and pepper, and cook until golden and crispy (about 10–12 minutes), stirring occasionally. Set aside.
In a separate skillet, melt olive oil over medium-low heat. Crack the eggs into a bowl, whisk until smooth, then scramble gently in the pan until just cooked through. Season with a pinch of salt.
Warm the tortillas in a dry skillet or microwave.
Assemble the tacos by dividing the crispy potatoes and scrambled eggs evenly among the tortillas.
Top with shredded cheese and let it melt slightly from the warmth of the eggs.
Add any additional toppings like salsa, avocado, or cilantro. Serve hot!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Servings: 4 tacos
2 points per tacos