4.3 from 9 votes
Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes
These vegetarian breakfast tostadas are so delish and easy to make, and are perfect for breakfast or brunch.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
Course:
Breakfast
Cuisine:
Mexican, Tex-Mex
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.
Cup of Yum
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