Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes
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4.3
9 reviews
Good
Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes
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These vegetarian breakfast tostadas are so delish and easy to make, and are perfect for breakfast or brunch.
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Ingredients
For the potatoes
- 1 ½ pounds fingerling potatoes , halved vertically
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons cumin ground
- ½ teaspoon ancho chile powder
- ½ teaspoon ground coriander
- salt to taste
- black pepper to taste
For the tostadas
- vegetable oil for frying the tortillas
- 6 4- inch corn tortillas , (I used white corn tortillas)
- 6 egg large
- 1 cup cotija cheese , crumbled
- 1 cup tomato diced
- cilantro leaves for garnish
- guacamole for serving
- butter pat, for frying eggs
Instructions
For the potatoes
- Preheat the oven to 425°F. Toss the halved potatoes, olive oil, cumin, ancho, and coriander together in a large bowl and toss to coat well. Season with salt and pepper then transfer to a parchment lined baking sheet. Roast the potatoes until browned and crusted on top and fork-tender, about 40 minutes. Remove from the oven and set aside to cool slightly.
For the tostada shells
- Heat approximately ½ inch vegetable oil in a heavy-bottomed skillet over high heat. Carefully add the tortillas to the hot oil, working in batches so as not to crowd your pan. Fry each tortilla for about a minute per side or until golden brown and crisp. Remove cooked tostada shells and drain on paper towels.
For the eggs
- Spray a frying pan with cooking spray or add a pat of butter to the pan and crack your eggs into the heated skillet, working in batches if necessary. Cover with a lid and cook until the whites are set.
To assemble the tostadas
- Top each shell with a layer of potatoes and sprinkle with cheese crumbles, diced tomato, and top with a fried egg. Garnish with cilantro leaves and serve with guacamole if desired.
Notes
- Reprinted with permission, Megan Micozzi
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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