Servings: (2)
Prep: 5 Mins. |
Cook 10 Mins.
Posted by Sandra
INGREDIENTS
1 medium russet baked potato (*See below)
2 strips quality bacon, browned and crumbled
2 tablespoons red onion, finely chopped
2 tablespoons red bell pepper, finely chopped
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 eggs, lightly beaten
4 tablespoons medium cheddar cheese, shredded
1 tablespoon fresh basil, chopped (or cilantro is my preference at times)
2 (10”) flour tortilla shells
-- Taco sauce (for dipping) – or feel free to make: (
Sandra's Homemade Mexican Salsa)
METHOD
Prepare a plate by lining only half with paper towel, and set aside.
Scrub an unpeeled potato, and pierce it with a paring knife, and then microwave on high for 4 minutes. Carefully remove potato (it’ll be hot) and cut in half lengthwise and allow it to cool by setting it aside.
Meanwhile, heat a large nonstick skillet over medium heat, and brown the bacon, until crispy, (reserving drippings) and place cooked bacon on paper-towel lined portion of plate for later chopping into crunchy crisps.
Peel and chop the baked potato into ¼” cubes and add to skillet, along with red onion, and red bell pepper, kosher salt and ground pepper, sautéing just until onions are translucent, and then remove mixture to other half of plate.
Reduce heat under skillet to low. Add the crunchy bacon crisps to the beaten eggs, and scramble in skillet, and remove from heat.
While the heat is on low, toss a tortilla directly onto burner, until slightly browned and bubbly, about 30 seconds per side, and repeat with remaining tortilla. Place each tortilla on a serving plate and evenly fill with the scrambled eggs, potato/vegetable mixture, and then sprinkle with cheddar cheese and fresh basil (or cilantro). Roll each tortilla up; cut them diagonally in half, and serve with taco sauce or homemade salsa. – Enjoy!
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*Tip: I always have a baked potato or two wrapped in foil on-hand in the refrigerator after microwaving them, which are quick to eat alone, or to prepare in recipes such as this.
