Potato egg tacos are among several delicious easy Mexican recipes that you can make for breakfast, or any other meal, on a camping trip.
This Mexican food recipe can be cooked in a single skillet. The only other utensil that you need is a spatula, to flip the potatoes and mix in the eggs and other ingredients.
Ingredients (4 tacos):
Cut the potatoes into small 1/2 inch cubes. Dice an onion (1/4 cup). Grate about half a cup of Colby jack cheese. Cut a jalapeno into small pieces.
The hotness (SHU - Scoville Heat Units) of jalapenos vary considerably. Pickled jalapenos tend to be more consistent when it comes to hotness (SHU). One pickled jalapeno will make these tacos medium to hot.
Heat the olive oil in a small skillet and add the potatoes, onions, and jalapeno. Season to taste with salt and pepper. Cook these ingredients, stirring occasionally, on medium heat until the potatoes are tender.
Reduce heat and add the eggs. Stir the eggs into the cooked potato-onion-jalapeno mixture until the eggs are done.
Heat four tortillas. There are several ways to do this. You can heat them on a burner, directly over open flame, by flipping them frequently with a pair of metal tongs. Be very careful if you choose to heat your tortillas this way. Flour tortillas tend to heat up much faster than corn tortillas and can even catch on fire, like a marshmallow, if you aren't careful.
Once the tortillas are heated, divide the potato and egg mixture between them and top with grated cheese. Enjoy!
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