Ingredients:

  • 2 lbs Yukon Gold potatoes, small diced
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 large eggs
  • 2 tbsp unsweetened almond milk
  • 1/4 tsp salt
  • 8 small flour tortillas
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch cast iron skillet or non-stick pan.
  2. Add the diced potatoes in a single layer and let them sit undisturbed for 4-5 minutes until the bottoms are golden brown.
  3. Stir in the smoked paprika, garlic powder, sea salt, and black pepper, continuing to cook until the edges are crisp and the centers are tender.
  4. Lower the heat to medium-low. Whisk the eggs and almond milk in a bowl until combined, then pour the mixture directly over the potatoes.
  5. Gently fold the eggs from the edges to the center using a spatula until thickened but still moist.
  6. Sprinkle the shredded cheddar cheese over the mixture and cover the pan with a lid for 60 seconds until the cheese is melted.
  7. Warm the tortillas in a separate dry pan or over an open flame until pliable and slightly charred.
  8. Spoon a generous portion of the potato-egg-cheese mixture into each tortilla shell.