July 1, 2012

Tacos de Papa

Tacos de Papa (Potato Tacos) is a great breakfast dish and is often served in Tex Mex cuisine as a Breakfast Taco.  Having lived in Austin TX, I really miss breakfast tacos. This morning I had some Red potatoes that were were to sprouting shoots in the next day or so and I knew I wanted to use them. Here's what I came up with. 

Tacos de Papa

  1. 6-8 red potatoes, diced into small chunks
  2. 1 tsp minced Garlic
  3. 1 tbsp Onion flakes
  4. 1-2 tsp Cumin
  5. 1-2 tsp Taco seasoning
  6. Salt and Pepper, to taste
  7. Salsa, to taste
  8. 2-4 Tortillas (I prefer corn, but all I had today were flour!).

Preheat oven to 400F. In a large mixing bowl, combine tomatoes and all spices, and add a splash of water. Toss everything together until spices are evenly distributed. Spray a baking sheet with a thin film of cooking spray and spread potatoes in a single layer. Bake uncovered until golden brown; you may need to toss them a couple of times in between. Warm tortillas by wrapping in aluminum foil and placing in the oven along with the potatoes for the last couple of minutes. Once potatoes are done, remove from oven, and wrap in warm tortillas with a little bit of salsa. Yum! 

Notes & Options:
* These potatoes can also be eaten as a side-dish with whatever else you may be having for dinner. ** Toss these crispy potatoes into a salad instead of croutons, for some no-fat crispy croutons. *** If you don't want the oven on in this heat, you can easily make this in a skillet, except the potatoes don't get as crispy as they do in an oven and sometimes get a little mushy. **** Eat these potatoes with some Tofu Scramble if you're looking to add some protein to the meal.

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