Savory Breakfast Tacos

Instructions

1. Step 1

   Heat the oven to 180°C. Wrap the tortillas in aluminum foil, warm them for 8 minutes, then keep them wrapped.

   Timer: 8 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: aluminum foil, oven

2. Step 2

   Heat the oil in a large skillet over medium heat. Add the potatoes, half the salt, and half the black pepper; cook until browned and nearly tender, stirring occasionally.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 450.0 gr Potato, 2.0 gr Salt, 15.0 ml Vegetable Oil

   Cookware: large skillet, spatula

3. Step 3

   Add the onion and continue cooking over medium heat until the onion softens and the potatoes are tender. Transfer the mixture to a plate.

   Timer: 5 min (fixed)

   Ingredients used: 75.0 gr Onion

   Cookware: large skillet, plate, spatula

4. Step 4

   Add the sausage to the skillet and cook over medium heat, breaking it into crumbles, until browned and its center reaches 71°C. Transfer it to the plate with the potatoes.

   Timer: 6 min (fixed)

   Ingredients used: 225.0 gr Sausage

   Cookware: large skillet, plate, spatula

5. Step 5

   Crack the eggs into a mixing bowl. Add the remaining salt and black pepper, then whisk until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 piece Egg, 1.0 gr Ground Black Pepper, 2.0 gr Salt

   Cookware: mixing bowl, whisk

6. Step 6

   Melt the butter in the skillet over medium heat. Add the beaten eggs and gently fold with a spatula until fully set but still soft.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 gr Butter

   Cookware: large skillet, spatula

7. Step 7

   Divide the potatoes, sausage, scrambled eggs, cheese, salsa, avocado, and cilantro among the warm tortillas. Serve with the lime wedges for squeezing.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 piece Avocado, 100.0 gr Cheddar Cheese, 15.0 gr Cilantro, 1.0 piece Lime, 120.0 gr Salsa

   Cookware: Chef Knife, cutting board