Eli Ben-Yehuda 
Weekends are a great time to gather the family for a wonderful breakfast together. After a long week of everyone rushing from one place to another it is time to catch up. One of my favorite breakfast dishes is breakfast tacos.
There are so many combinations you can make of these tasty tacos the sky is the limit. But to get you started I want to share with you one of my favorite breakfast taco recipes.
Ingredients:
- 8 large eggs
- 1 teaspoon chili powder
- Kosher salt to taste
- 2 Yukon gold potatoes (about 1 pound), diced
- 1 onion, diced
- 1 poblano chile pepper, thinly sliced
- 3 plum tomatoes, diced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons jalapeno hot sauce
- 1 tablespoon unsalted butter
- 12 white corn tortillas
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Directions:
1. Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, flipping once, until golden brown, 25 to 30 minutes.
2. Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.
3. Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes.
4. Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.
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