Breakfast Tacos

Ingredients:

• 2 Idaho^® Russet potatoes
• 1 tablespoon canola oil
• 1 cup linked sausage, cubed
• 4 large eggs, beaten
• pinch of salt and pepper
• 4 Corn Tortillas (see below)
• ½ cup onion, diced
• ½ cup fresh cilantro, chopped
• ½ cup Monterey Jack cheese, fancy shredded
• ½ avocado, sliced
• as needed Special Roasted Salsa (see below) for serving

• 1½ cups corn flour
• as needed water, warm

• 5 Roma tomatoes
• 2 jalapeños
• 1 clove garlic, large
• salt, to taste

Directions:

1. Boil the potatoes, adding a pinch of salt, until soft. Allow potatoes to cool, then peel and cut into cubes.
2. Beat the eggs in a bowl.
3. In a heated pan, add the oil and then the cubed potatoes. Cook potatoes for about 3 minutes over medium heat, until golden brown. Add the sausage and cook for about 2 minutes, until brown. Next, add the eggs to the pan with potatoes and sausage and season with a pinch of salt and pepper.
4. Scramble the eggs. Turn heat off when eggs are cooked.
5. Warm tortillas over the grill for a moment, then top with the eggs, potatoes and sausage. Garnish with onion, cilantro, cheese and a slice of avocado. Serve with salsa.

1. Using two resealable plastic bags, cut out plastic circles the size of your tortilla press and place one on top of the press and one on the bottom.
2. Mix warm water with the corn flour; the mix should not be too hard or too soft, and it shouldn’t stick to your hand. You will know by touch when your mixture is ready.
3. Roll the mixture into medium-size balls, depending on what size you want your tortillas. Place a ball in the middle of the bottom plastic circle on the tortilla press and press it closed.
4. Heat up a comal over medium heat and spray it with canola oil to prevent sticking. Once a tortilla is pressed, place it on the comal and flip it back and forth until fully cooked.

1. Roast the tomatoes and jalapeños until they are charred.
2. Place the garlic clove in a blender with one of the tomatoes and process until garlic is completely blended.
3. Add the remaining tomatoes and the jalapeños and briefly blend, making sure that you do not liquefy the salsa. It should be chunky. Season with salt.