TACOS PICANTES. |RECETA FACIL DE TACOS| |TORTITAS CASERAS| |RECETA PARA LOS AMANTES DEL PICANTE|

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides a similar flavor with a higher smoke point.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Peel and slice the potatoes thinly.

Chop the onion and bell pepper.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the potatoes and onion to the skillet, cooking until the potatoes are tender, about 10-15 minutes.

Stir in the red chili flakes, garlic, and bell pepper; cook for another 2-3 minutes.

Season with salt, black pepper, and cumin; mix well.

In a separate bowl, beat the eggs and add chopped parsley.

Pour the egg mixture over the potato mixture in the skillet, spreading evenly.

Cook on medium heat until the edges set, about 5 minutes.

Carefully flip the tortilla using a plate and cook the other side until golden, another 5 minutes.

Remove from heat and let cool for a few minutes before slicing.

Serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens