New Mexican Blue Corn Breakfast Tacos

Ingredients

• 6 large eggs
• 8 blue corn tortillas
• 12 oz potatoes, cut into 1/2-inch cubes
• 1 cup roasted green chiles, chopped
• 4 tbsp neutral oil or butter, divided
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 4 oz cheese, grated
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Put the potato cubes in a saucepan, cover with cold salted water, and simmer for 6 minutes, until the edges yield but the centres are firm. Drain and steam-dry for 5 minutes.
2. Parboiling and drying is what lets the cubes crisp in the pan instead of sticking and steaming.
3. Heat 2 tablespoons of the oil in a skillet over medium-high heat and fry the potatoes, undisturbed for 4 minutes and then turning, for 10 minutes total, until golden on several sides.
4. Add the onion for the last 4 minutes and the garlic for the last 30 seconds, then stir in the green chiles and season. Keep warm.
5. Beat the eggs with a pinch of salt, just until combined but still streaky.
6. Melt the remaining oil in a nonstick pan over low heat and pour in the eggs. Stir slowly and constantly with a spatula for 2 to 3 minutes, pulling the curds in from the edges.
7. Take the eggs off the heat while they still look glossy and slightly underdone; carry-over heat finishes them, and eggs cooked to look done in the pan are dry on the plate.
8. Warm the tortillas in a dry pan for 20 seconds a side, then fill with the potatoes, eggs, cheese, and cilantro, and serve with lime wedges.

Allergen note: Contains egg and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.