Ingredients
1⁄2 lb. vine-ripe tomatoes, cored and diced
1 tbsp. fresh lime juice, plus wedges to serve
1 tbsp. minced cilantro, plus leaves for garnish
1 tbsp. minced red onion
1 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 lb. Russet potatoes, peeled and cut into 1-inch pieces
6 slices bacon
1 tsp. ground cumin
1⁄2 tsp. cayenne pepper
1 tbsp. unsalted butter
12 eggs, lightly beaten
12 8-inch flour tortillas, warmed
2 oz. cotija cheese, crumbled
1 avocado, halved, pitted, peeled, and thinly sliced
Instructions
In a small bowl, toss tomatoes, lime juice, cilantro, oil, red onion, salt, and pepper and set salsa aside.
In a medium saucepan, cover potatoes with salted water. Bring to a boil and simmer until just tender, about 10 minutes. Drain and set potatoes aside.
Meanwhile, in a 10-inch nonstick skillet over medium, cook bacon, turning once, until crisp, about 8 minutes. Using tongs, transfer bacon to a paper towel-lined plate. Cool slightly, then break into 1⁄2-inch pieces. Return skillet to heat.
Add potatoes, cumin, and cayenne to skillet and cook potatoes over medium-high, turning occasionally, until crisp, 10 to 12 minutes. Keep potatoes warm.
Wipe skillet clean. Melt butter over medium, then add eggs, salt, and pepper and cook, stirring frequently, until eggs are just set, 4 to 5 minutes. Remove from heat.
To assemble tacos, divide eggs between tortillas. Top each taco with potatoes, bacon, salsa, cotija, avocados, and cilantro leaves. Serve with lime wedges.
Watch: Breakfast Tacos in 60 Seconds
http://www.dailymotion.com/video/x4abwcx_how-to-make-a-fully-loaded-breakfast-taco_lifestyle
