These savory breakfast tostadas with cumin-roasted fingerling potatoes are a brunch slam dunk.
I have an abundance of eggy breakfast recipes I love. Recipes like my classic eggs benedict, chilaquiles with eggs, and my slow cooker Mediterranean egg casserole are favorites in our household, and now I have another beloved dish to add to the collection. These breakfast tostadas come from blogger Meagan Micozzi, from Scarletta Bakes, and the recipe is featured in her cookbook The New Southwest: Classic Flavors with a Modern Twist. They’re super flavorful and perfect for breakfast or brunch. Plus, they’re vegetarian, yet hearty. I also love them because they’re a complete meal. Let’s dig in, shall we?
What’s in These Breakfast Tostadas
I favor white corn tortillas so that’s what I used instead of corn. It’s just the way I roll. Megan’s cookbook recipe calls for Manchego cheese. I went with Mexican Cotija, a little salty and chunky, similar to feta but drier. Megan layered her egg on the bottom, I went for the ooze on top. Because like I said, I’m all about putting an egg on it. Here’s what you’ll need to make these breakfast tostadas:
- Fingerling potatoes
- Olive oil
- Ancho chile powder
- Kosher salt and freshly ground black pepper
- Vegetable oil
- Corn tortillas
- Butter (or oil, for frying the eggs)
- Cotija cheese (you could also use feta)
How to Make Breakfast Tostadas
These breakfast tostadas are easy to make. Here’s how:
Season and roast the potatoes. Toss the halved potatoes, olive oil, cumin, ancho, and coriander together in a large bowl and toss to coat well. Season with salt and pepper then transfer to a parchment lined baking sheet. Roast the potatoes until browned and crusted on top and fork-tender.
Fry the tortillas. Carefully add the tortillas to a frying pan with some hot oil, working in batches so as not to crowd your pan. Fry each tortilla for about a minute per side or until golden brown and crisp. Remove and drain over paper towels.
Cook the eggs. Spray a frying pan with cooking spray or add a pat of butter to the pan and crack your eggs into the heated skillet, working in batches if necessary. Cover with a lid and cook until the whites are set.
Assemble the tostadas. Top each shell with a layer of potatoes, sprinkle with cotija cheese crumbles and diced tomato, and top with a fried egg. Garnish with cilantro leaves and serve with guacamole if desired.
- What constitutes a tostada? A tostada is a fried corn tortilla that is often layered with mashed or refried beans, eggs or meat, cheese, and toppings. The word “tostada” translates to “toasted” in Spanish.
- Why are my tostadas soggy? If your tostadas are coming out soggy, that means your oil wasn’t hot enough and the tortillas got oil-logged. Make sure you properly heat your oil before frying the tortillas (I like to flick a little bit of water into the pan and if it sizzles right away, the oil should be hot enough).
- What goes good with tostadas? These breakfast tostadas with all the fixins’ are a hearty meal-in-one, but if you wanted some other side ideas, you can’t go wrong with a fruit salad or bloody marys!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes
For the potatoes
- 1 ½ pounds fingerling potatoes , halved vertically
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground ancho chile
- ½ teaspoon ground coriander
- salt and black pepper to taste
For the tostadas
- vegetable oil for frying the tortillas
- 6 4- inch corn tortillas , (I used white corn tortillas)
- 6 large eggs
- 1 cup Cotija cheese , crumbled
- 1 cup tomatoes , diced
- Cilantro leaves for garnish
- Guacamole for serving
- Pat of butter for frying eggs
For the potatoes
- Preheat the oven to 425°F. Toss the halved potatoes, olive oil, cumin, ancho, and coriander together in a large bowl and toss to coat well. Season with salt and pepper then transfer to a parchment lined baking sheet. Roast the potatoes until browned and crusted on top and fork-tender, about 40 minutes. Remove from the oven and set aside to cool slightly.
For the tostada shells
- Heat approximately ½ inch vegetable oil in a heavy-bottomed skillet over high heat. Carefully add the tortillas to the hot oil, working in batches so as not to crowd your pan. Fry each tortilla for about a minute per side or until golden brown and crisp. Remove cooked tostada shells and drain on paper towels.
For the eggs
- Spray a frying pan with cooking spray or add a pat of butter to the pan and crack your eggs into the heated skillet, working in batches if necessary. Cover with a lid and cook until the whites are set.
To assemble the tostadas
- Top each shell with a layer of potatoes and sprinkle with cheese crumbles, diced tomato, and top with a fried egg. Garnish with cilantro leaves and serve with guacamole if desired.
More Eggy Breakfast Recipes to Try
- Breakfast Tacos
- Chilaquiles with Eggs
- Healthy Homemade Egg McMuffin
- Bacon, Broccoli, and Potato Frittata
- Microwave Egg Caprese Breakfast Cups
- Ham and Smoked Gouda Grilled Cheese Breakfast Sandwich
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