Let's Get Cookin': Spicy Egg & Potato Tostadas

I'm going to state the obvious here and come right out with the fact that these probably aren't anything close to what you initially think of when you hear the word "tostada". They don't seem like Mexican food at all, and quite frankly, I'd say the only reason why they qualify as tostadas is that - at their most basic - they are toasted tortillas, topped with various ingredients and served open-faced. No meat, no beans, no shredded cheese. Usually I'd be sorry about that but in this case, I'm not. This is without a doubt one of my favorite dishes I've made in a long time (which is really not that surprising considering that it's carbs on carbs topped with a fried egg and avocado ➝ all my favorite things in one).

I've probably made it pretty clear by now how much I love roasted veggies (see brussels sprouts, cauliflower, and more brussels sprouts), and potatoes are (naturally) phenomenal when roasted. It's pretty much the easiest, most hands-off way to cook a vegetable, and you end up with - in this case - perfectly golden-brown slices of potato spiced up with cumin and chile powder for a little kick. Add a little sautéed onion, some sour cream, avocado, and a fried egg complete with runny yolk, all over a crispy toasted tortilla, and you've got yourself a flavor-packed, hearty dish that takes very minimal effort to put together.

this recipe

 In fact, this mayyy just be my new favorite way to eat potatoes (besides mashed potatoes and french fries, but we'll pretend my tastes are little more sophisticated than that). ;)

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Let’s Get Cookin’: Spicy Egg & Potato Tostadas

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A simple but hearty and flavor-packed dish made of cumin and chile-roasted potatoes and sautéed onions atop a crispy tortilla, garnished with a fried egg and fresh avocado.

• Cook Time: 30 minutes
• Total Time: 30 minutes
• Yield: 4 tostadas
• : Alexandra Azary

Ingredients

Roasted Potatoes:

• 1 russet potato, halved lengthwise and cut into ¼” thick pieces
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 1 teaspoon cumin
• ½ teaspoon chile powder
• salt and pepper, to taste

Sautéed Onions:

• 1 ½ teaspoons olive oil
• ½ yellow onion, chopped
• salt and pepper, to taste

Fried Eggs:

• 1 tablespoon olive oil
• 4 eggs
• salt and pepper, to taste

Tortillas and Garnish:

• 4 flour tortillas
• sour cream
• 1 avocado, pitted, quartered, and sliced

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Instructions

1. Preheat oven to 425ºF and grease a baking sheet with nonstick spray. Combine potatoes, garlic, olive oil, cumin, chile powder, salt, and pepper in a large bowl and toss to evenly combine. Spread onto a prepared baking sheet in a single, even layer. Roast for approximately 25 minutes, until potatoes are golden-brown and fork-tender.
2. During the last 10-15 minutes of roasting potatoes, warm a small skillet with 1 ½ teaspoons olive oil over medium heat. Add onions, season will salt and pepper to taste, and sauté until translucent, about 5 minutes. Turn off heat.
3. Warm a large skillet with 1 tablespoon olive oil over medium-low heat. Crack eggs into pan, season with salt and pepper, and cook 4-6 minutes, or until whites are set and yolks are cooked as desired.
4. Meanwhile, toast tortillas in a skillet set over medium to medium-low heat, or directly on a gas grill, for 1 ½ - 2 minutes per side, or until golden-brown and crisp.
5. Spread a thin layer of sour cream over each tortilla. Top with potatoes, onion, fried egg, and avocado slices. Serve immediately.

Thank you to Potatoes USA for sponsoring this post, and to my readers who support the sponsors that help make this blog possible! All wording and opinions are, as always, 100% my own. :)

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