Crispy Potato Breakfast Tacos

Ingredients

• Potatoes (2 cups, diced)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Eggs (4 large)
• Milk (1/4 cup)
• Cheddar cheese (1 cup, shredded)
• Tortillas (4 (corn or flour))
• Salsa (1/2 cup)
• Cilantro (1/4 cup, chopped)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, toss the diced potatoes with olive oil, salt, and black pepper until evenly coated.
3. Spread the seasoned potatoes out on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, or until they are crispy and golden brown, turning halfway through for even cooking.
4. While the potatoes are roasting, whisk together the eggs and milk in a separate bowl. Heat a non-stick skillet over medium heat and pour in the egg mixture. Scramble the eggs gently, stirring frequently until they're just set.
5. Once the eggs are cooked, stir in the shredded cheddar cheese until melted and creamy. Remove from heat.
6. In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side, until soft and pliable.
7. To assemble the tacos, place a generous spoonful of scrambled eggs onto each tortilla. Top with roasted potatoes, a dollop of salsa, and a sprinkle of chopped cilantro.
8. Serve the tacos immediately with extra salsa on the side for dipping or drizzling.