Chimichurri Potato Breakfast Tacos
- Complexity: medium
- Prep: 10 min
- Cook: 25 min
- Ready in: 35 min
- Srv: 4
- 1 lb. petite potatoes
- Salt and pepper to taste
- 4 large eggs
- 8 corn tortillas, 6" size
- 1 1/2 cup fresh spinach
- 1 ounce cojita or goat cheese crumbles
- 1/3 cup olive oil
- 2 Tablespoons red wine vinegar
- 1/2 cup fresh parsley, packed
- 3 Tablespoons fresh oregano
- 4 cloves garlic
- 2 Tablespoons finely minced red onion
- 1 teaspoon red chili flakes
- 1/4 teaspoon coarse sea salt
Basic Chimichurri Sauce
Prepare the onion and garlic by finely chopping with a chef's knife. Add to a small mixing bowl.
Wash and dry the fresh herbs, remove stems, and finely chop. Add to the mixing bowl, along with all remaining ingredients. Stir to combine, then allow to sit while the rest of the ingredients are prepared.
First preheat the oven to 400 °F. While oven is heating, wash and dry potatoes, then chop into 1/4" cubes. Then spread in a single layer on a nonstick or prepared baking sheet. Season with salt and pepper to taste.
Roast 10-12 minutes, then flip. Allow to roast another 10-12 minutes, until the potatoes are browned and crispy. If desired, switch oven settings to "BROIL" for the last 3-4 minutes of roasting.
Meanwhile, gently whisk together the eggs and scramble in a non-stick or cast iron skillet until cooked to your preference. If desired, heat tortillas in the warm skillet before building the tacos.
To build the tacos: add the fresh spinach, then layer the scrambled eggs and roasted potatoes on top. Drizzle 1/2 tablespoon of chimichurri sauce over the top of each taco, then sprinkle with cheese. One serving equals two tacos and one tablespoon chimichurri sauce. Serve immediately.