Potato Breakfast Tacos

Ingredients 
450g potatoes 
salt & pepper to taste 
4 large eggs 
8 corn tortillas 6″ size 
1 1/2 cup fresh spinach 
25g goat cheese crumbled

Basic Chimichurri Sauce 

1/3 cup olive oil 
2 Tbsp. Red wine vinegar 
1/2 cup Fresh parsley packed 
3 Tbsp. fresh oregano 
4 cloves garlic 
2 Tbsp. Red onion finely minced 
1 tsp. red chilli flakes 
1/4 tsp. coarse sea salt 

Instructions

Preheat the oven to 200 deg C.

While oven is heating, wash and dry potatoes, then chop into 1/4″ cubes. Spread in a single layer on a nonstick or prepared baking sheet. Season with salt and pepper to taste.

Roast potatoes for 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 grill 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 of chimichurri sauce.

Yum! Serve immediately.