Recipe by Chef/Owners Reyna and Maritza Vazquez, Veracruz All Natural Food Trucks, Austin, Texas; from the 2016 Idaho Potato Foodservice Calendar, courtesy of Idaho Potato Commission; photo by Chris Cassidy Photography
Makes 2 servings
The Tacos:
2 Idaho Russet Potatoes
4 lg. eggs
1 T. canola oil
1 c. cubed link sausage
Pinch of salt and pepper
4 corn tortillas (see recipe below)
1/2 c. diced onion
1/2 c. chopped fresh cilantro
1/2 c. fancy shredded Monterey Jack cheese
1/2 avocado, sliced
Special Roasted Salsa, as needed (see recipe below)
Boil the potatoes, adding a pinch of salt, until soft. Allow potatoes to cool, then peel and cut into small cubes.
Beat the eggs in a bowl.
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.
Scramble the eggs. Turn heat off when eggs are cooked.
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.
The Corn Tortillas:
1-1/2 c. corn flour
Warm water, as needed
Using two resealable plastic bags, cut out plastic circles the size of your tortilla press; place one on top of the press and one on the bottom. Mis 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.
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.
Head up a compl over medium heat and spray it with canola oil to prevent sticking. Once a tortilla is pressed, place it on the compl and flip it back and forth until fully cooked.
The Special Roasted Salsa
5 Roma tomatoes
2 jalapeños
1 lg. close garlic
Salt, to taste
Roast the tomatoes and jalapeños until they are charred. Place the garlic clove in a blender with one of the tomatoes and process until garlic is completely blended. Add remaining tomatoes and the jalapeños and briefly blend, making sure that you do no liquefy the salsa. It should be chunky. Season with salt.