Breakfast Taco

From Bertha Cooks's video Watch the original

A quick and simple breakfast taco made with eggs, tortilla, and cheese, inspired by a traditional recipe. Perfect for busy mornings, it can be prepared in just five minutes.

• Serves 1
• Prep 5 min
• Cook 5 min
• Total 10 min

Ingredients

• 2 eggs
• 1 flour tortilla
• small piece white onion
• small piece serrano chile
• small piece Roma tomato
• pinch salt
• spoon oil or manteca
• small handful shredded cheese (like Oaxaca or Monterey Jack)
• spoon salsa

Instructions

1. Prepare the filling: Finely chop the onion, serrano chile, and tomato. Heat a spoon of oil in a pan over medium heat, fry the onion and chile for about two minutes until soft, then add the tomato and a pinch of salt, cooking until the juice is almost gone.
2. Cook the eggs: Scrape the mixture into a bowl, crack the eggs on top, add a pinch of salt, and beat together. Wipe the pan, add more oil, and lay the tortilla flat. Pour the egg mixture onto the tortilla, cover with a lid for about a minute and a half until the eggs are set.
3. Finish the taco: Flip the tortilla so the egg side is down, cook for 30 seconds until golden, then flip back, sprinkle cheese over half, add salsa, and fold like a taco. Cook for another minute on each side until the cheese melts and the tortilla is golden.

Converted from YouTube · Bertha Cooks ·