Scrambled Egg, Potato, and Bacon Tostadas

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Vegetable oil, for frying tortillas
  • 12 (8-inch) corn tortillas
  • 12 slices bacon (about 1 pound)
  • 4 russet (baking) potatoes
  • 1/4 cup water
  • 1/2 stick (1/4 cup) unsalted butter
  • 12 large eggs
  • 1 bunch scallions, sliced thin
  • Kosher salt and freshly ground black pepper
  • Sour cream, as needed
  • Chopped fresh cilantro sprigs, as needed
  • Your favorite salsa
Directions
  • In a 10-inch heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking and fry tortillas, 1 at a time, turning with tongs, until pale golden and crisp, about 1 1/2 minutes. Transfer tortillas as fried with tongs to paper towels to drain and cool completely. Tortillas may be fried 1 week ahead and kept in an airtight container at room temperature.

  • Preheat oven to 350 degrees F.

  • In a shallow baking pan fitted with a rack, arrange bacon in 1 layer and cook in middle of oven, turning occasionally, until crisp. Transfer bacon to paper towels to drain. Then crumble bacon and set aside. (Bacon may be made 1 1/4 hours ahead and kept warm on baking sheet in turned-off oven.)

  • Peel potatoes and cut into 1/2-inch cubes. In a 12-inch non-stick skillet heat water and 2 tablespoons butter over moderate heat until butter is melted. Add potatoes and cook, covered, over moderately low heat 6 minutes. Remove lid and cook potatoes over moderately high heat, stirring occasionally, until golden and tender. Potatoes may be made 1 hour ahead and kept warm on baking sheet in turned-off oven.

  • In a bowl whisk together eggs, scallions, and salt and pepper, to taste. In a skillet, heat remaining 2 tablespoons butter over low heat until melted. Add eggs and cook, stirring and breaking up into bite-size pieces, until just cooked through—the key here is to cook them slow and low. Eggs may be made 45 minutes ahead and kept covered.

  • Spoon potatoes, bacon, and eggs onto tortillas and top with sour cream, scallion, cilantro, and salsa.


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