Crispy potato rounds, juicy tomatoes, fluffy eggs, and melted cheese tucked inside a golden tortilla. A quick and satisfying breakfast or brunch that feels special with minimal effort.
Crispy potato rounds, juicy tomatoes, fluffy eggs, and melted cheese tucked inside a golden tortilla. A quick and satisfying breakfast or brunch that feels special with minimal effort.
Prep Time 10 minutes mins
Cook Time 13 minutes mins
Total Time 25 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 2
Calories 450 kcal
1 | Chef's knife | for slicing potatoes and tomatoes
1 | cutting board |
1 | Mixing bowl | for whisking eggs
1 | Whisk |
1 | Nonstick skillet |
1 | Spatula | for folding
- 2 | | medium potatoes | sliced into rounds
- 3 | | large eggs |
- 2 | | medium tomatoes | sliced
- 1 | | large flour tortilla |
- 1 | cup | shredded mozzarella |
- 2 | tbsp | oil | for frying
- 1 | | salt | to taste
Slice the potatoes into even thin rounds.
Crack the eggs into a bowl and whisk until smooth.
Heat oil in a skillet and fry the potato slices until golden on both sides.
Add the tomato slices to the pan and season with salt.
Pour the eggs over the tomatoes and place the tortilla on top.
Arrange the cooked potato slices evenly over the eggs.
Sprinkle shredded cheese over everything and let it melt.
Fold the tortilla in half, remove from the pan, and slice to serve.
NUTRITION
Calories: 450 kcal
Best enjoyed fresh while the cheese is still stretchy.
Store leftovers in the refrigerator for up to 2 days.
Reheat in a dry skillet to keep the tortilla crisp.
Thinly sliced potatoes cook more evenly and get crispier.