Potato, Eggs & Cheese Breakfast Tacos with JalapeñOs

Ingredients

• 6 Eggs
• 1 lb russet potatoes, cut into ½-inch dice
• 1 JalapeñOs, minced
• 6 flour tortillas
• 1½ cups grated cheddar
• 3 tbsp bacon fat or vegetable oil
• 2 tbsp butter
• ½ tsp garlic powder
• 1 tsp salt
• Black pepper
• Salsa roja, for serving

Method

1. Parboil the diced potatoes 5 minutes, drain, and let them steam dry. This is the trick to crisp edges without a 25-minute fry.
2. Fry the potatoes in the bacon fat over medium-high, undisturbed for 3 minutes at a time, until every side is browned and crusty. Season with garlic powder, salt, and pepper.
3. Whisk the Eggs with a pinch of salt and cook them in butter over low heat, dragging the spatula slowly through in wide arcs. Pull them off while still glossy and underdone.
4. Warm the tortillas directly over a burner until they puff and spot, then wrap them in a towel to steam soft.
5. Load each with potatoes, Eggs, cheese, and minced JalapeñOs, letting the residual heat melt the cheddar. Salsa on top, foil around the bottom, eat in the car.