Spicy Egg and Potato Tostadas

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September 27, 2017

Recipe by Bright Eyed Baker


    Roasted Potatoes:

    1 russet potato, halved lengthwise and cut into 1/4” thick pieces

    2 cloves garlic, minced

    2 teaspoons olive oil

    1 teaspoon cumin

    1/2 teaspoon chile powder

    salt and pepper, to taste

    Sautéed Onions:

    1 1/2 teaspoons olive oil

    1/2 yellow onion, chopped

    salt and pepper, to taste

    Fried Eggs:

    1 tablespoon olive oil

    4 eggs

    salt and pepper, to taste

    Tortillas and Garnish:

    4 flour tortillas

    sour cream

    1 avocado, pitted, quartered, and sliced


    1Preheat oven to 425ºF and grease a baking sheet with nonstick spray. Combine potatoes, garlic, olive oil, cumin, chile powder, salt, and pepper in a large bowl and toss to evenly combine. Spread onto a prepared baking sheet in a single, even layer. Roast for approximately 25 minutes, until potatoes are golden-brown and fork-tender.

    2During the last 10-15 minutes of roasting potatoes, warm a small skillet with 1 1/2 teaspoons olive oil over medium heat. Add onions, season will salt and pepper to taste, and sauté until translucent, about 5 minutes. Turn off heat.

    3Warm a large skillet with 1 tablespoon olive oil over medium-low heat. Crack eggs into pan, season with salt and pepper, and cook 4-6 minutes, or until whites are set and yolks are cooked as desired.

    4Meanwhile, toast tortillas in a skillet set over medium to medium-low heat, or directly on a gas grill, for 1 1/2 – 2 minutes per side, or until golden-brown and crisp.

    5Spread a thin layer of sour cream over each tortilla. Top with potatoes, onion, fried egg, and avocado slices. Serve immediately.


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