A DELICIOUS MEXICAN BREAKFAST | Papas Doradas Con Huevos en Salsa Roja ❤

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: none

Bell pepper is milder and widely available.

Roast tomatoes, serrano peppers, and garlic clove on a griddle until slightly charred.

Remove garlic clove to prevent burning and let the roasted ingredients cool down.

Peel the potatoes and cut them into uneven shapes, ensuring they are similar in size for even cooking.

Heat a skillet over medium-high heat and add enough vegetable oil to fry the potatoes.

Add the potatoes to the hot oil and stir occasionally until they start to turn golden brown.

Cover the skillet with a lid to create steam for softening the potatoes, lowering the heat to medium-low.

Prepare the salsa by blending roasted tomatoes, serrano peppers, garlic, cilantro, half a can of tomato sauce, and one cup of water until slightly textured.

Add salt to the salsa according to taste and set it aside.

Stir the potatoes and add half a small julienned onion, along with black pepper and a seasoning blend.

Cover the skillet again and cook until the onions are translucent and the potatoes are about 3/4 cooked.

Add the prepared salsa to the skillet with the potatoes and cover, cooking on low for about 5 minutes.

Beat five extra-large eggs with a little salt, pepper, and water for fluffiness.

Heat another skillet over medium-low heat and add vegetable oil before pouring in the beaten eggs.

Cook the eggs gently, stirring occasionally to avoid browning, until they are just set.

Combine the cooked eggs with the potato and salsa mixture, pressing them down gently.

Cover the skillet and let it sit off the heat for about 3 minutes to meld the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens