Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes
These vegetarian breakfast tostadas are so delish and easy to make, and are perfect for breakfast or brunch.
Course Breakfast
Cuisine Mexican, Tex-Mex
Keyword breakfast tostadas
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 6
Ingredients
For the potatoes
1 ½poundsfingerling potatoes, halved vertically
1tablespoonextra virgin olive oil
1 ½teaspoonsground cumin
½teaspoonground ancho chile
½teaspoonground coriander
salt and black pepper to taste
For the tostadas
vegetable oil for frying the tortillas
6 4-inchcorn tortillas, (I used white corn tortillas)
6large eggs
1cupCotija cheese, crumbled
1cuptomatoes, diced
Cilantro leaves for garnish
Guacamole for serving
Pat of butter for frying eggs
Instructions
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.