Breakfast Tacos with Potato and Egg

Ingredients

• 1½ lb potatoes
• 2 tbsp olive oil
• ½ medium yellow onion
• 1 medium bell pepper
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 8 large eggs
• 2 tbsp milk (optional)
• 12 corn tortillas
• ½ cup cheddar cheese (optional)
• ½ cup salsa (optional)
• 1 avocado (optional)
• ¼ cup cilantro (optional)

Steps

1. Dice potatoes into small 1/2-inch cubes. Heat olive oil in a large skillet over medium-high heat and add potatoes, cooking until golden brown and tender, about 10-15 minutes, stirring occasionally.
2. While potatoes cook, dice the onion and bell pepper. Add them to the skillet with the potatoes and cook for another 5-7 minutes until softened.
3. Stir in garlic powder, paprika, salt, and black pepper with the vegetables and potatoes.
4. In a separate bowl, whisk eggs with milk (if using). Pour into the skillet with the potato mixture and scramble until cooked through to your liking.
5. Warm tortillas according to package directions (microwave, dry skillet, or oven).
6. Assemble tacos by filling warm tortillas with the potato and egg mixture. Top with shredded cheese, salsa, sliced avocado, and fresh cilantro, if desired.