From the Spindletop International Cooks Cookbook: Breakfast Tacos

Posted August 21, 2019

Breakfast Tacos


8 eggs

1 medium sized onion, chopped

2 large potatoes, diced

½ cup shortening or cooking oil

1 dozen flour tortillas (room temperature)

Top with salsa of your choice

Optional: add sausage (browned), bacon or cheese of your liking


At medium high heat in a large skillet, brown potatoes and onions in shortening; drain shortening. Beat eggs; reduce heat of skillet to low. Pour egg mixture over potatoes and scramble until eggs are done. Put a spatula full of mixture into each flour tortilla and fold in half taco style. The heat from the mixture will soften the tortilla. Great filling breakfast!