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Chimichurri Potato Breakfast Tacos

These versatile tacos are easy to prepare and they provide the balanced nutrition and great taste that athletes crave after grueling workouts. They're also easy to prep ahead and assemble quickly if needed.
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Print Recipe
Total Time35 Mins
Prep Time10 Mins
Cook Time25 Mins
ServingsServes 4
Potato Type: Petite
Prep Method: Baked

Dish

Breakfast/BrunchMain Dish

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 4

Description

These versatile tacos are easy to prepare and they provide the balanced nutrition and great taste that athletes crave after grueling workouts. They're also easy to prep ahead and assemble quickly if needed.

Ingredients

+

Chimichurri Potato Breakfast Tacos

  • 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
+

Basic Chimichurri Sauce

  • 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

Preparation

Breakfast Tacos

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

This recipe yields ~2/3 cup prepared chimichurri sauce. Store leftovers in the refrigerator and allow to thaw at room temperature prior to use.

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Nutrition Facts Per Serving

Calories

440

Fat

15g

Sodium

310mg

Cholesterol

195mg

Vitamin C

28mg

Carbohydrates

58g

Fiber

8g

Protein

17g

Potassium

775mg

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