Thursday, August 26, 2010

Breakfast Tacos

I had tortillas in the freezer from my last trip to Texas, a little cubed pancetta leftover from another recipe, some eggs, parmesan and potato wedges in the freezer. Inspiration struck, and breakfast tacos were soon on the menu. Bake a handful of potato wedges according to the package instructions (mine take about 20 minutes from frozen). Fry up about 3 tablespoons of chopped pancetta (or bacon) until the fat renders. Meanwhile, beat 4 eggs in a bowl. Add the eggs to the pan once the pancetta is finished cooking, and scramble until you get small curds and the mixture is still a little moist. Warm four tortillas (I just microwave them with a damp paper towel draped over the top), then put some egg/pancetta mixture on a tortilla, grate some parmesan over, and add potato wedges. Tabasco or other hot sauces (Cholula for one) are fantastic additions, as is freshly grated black pepper. Roll up and eat! Serves two hungry hungover people.

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