Breakfast Tostadas with Soyrizo and Spinach
with oven-roasted oregano potatoes
We love tostadas since fluffy, flavorful eggs are perfect with a crispy tortilla. Enjoy this Latin-breakfast staple for a quick weeknight dinner.
Smarts: We fold in spinach for some extra veggies, but feel free to use something else like bell peppers or mushrooms!
Smarts: We fold in spinach for some extra veggies, but feel free to use something else like bell peppers or mushrooms!
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Cuisines
Ingredients
Breakfast Tostadas with Soyrizo and Spinach:
- Eggs - 6
- Milk - 2 Tbsp
- Cooking oil - 1 Tbsp + 2 Tbsp
- Tortillas, taco-sized - 8
- Soyrizo (find in the same section where tofu is kept) - 6 oz
- Baby spinach - 3 oz
- Green chiles - 2 oz
- Avocados - 1 , sliced or cubed
- Cheese, Mexican blend (opt) - 4 oz , grated
- Sour cream - 5 Tbsp
Roasted Oregano Potatoes (enough for 2 nights):
- Potatoes - 2 1/2 lbs , chopped into 1/2" / 1.25 cm pieces
- Cooking oil - 5 tsp
- Oregano, dried - 1 tsp
Prep
- Potatoes - If prepping right before cooking, get oven preheated (step #1) before returning to prep. This makes enough for tomorrow night - chop potatoes into 1/2” (1.25 cm) pieces and spread out onto a sheet pan and cover tightly with some foil.
- Eggs - Whisk with milk and some salt and pepper.
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Make
- Preheat oven to 500F (260C). Adjust racks so that sheet pans for potatoes and tortillas can fit.
- Cook potatoes for 10 minutes; then remove foil and toss with cooking oil, oregano, and some salt and pepper. Roast for another 10 to 12 minutes until golden and crispy.
- Brush both sides of tortillas with first part of cooking oil. Bake in the oven for 2 to 3 minutes on each side, until crispy.
- While potatoes and tortillas roast, heat a non-stick frying pan over medium heat. Add second part of cooking oil and then remove soyrizo from casing and add to heated oil. Saute for 4 to 5 minutes.
- Add eggs to soyrizo and lightly scramble for 1 to 2 minutes.
- Fold in spinach and chiles and cook until spinach is wilted. Remove from heat and season to taste with salt and pepper.
- Chop avocados, and spoon egg and soyrizo filling over tostadas and top with cheese (if using), avocado, and sour cream. Enjoy with potatoes on the side (remember to save half the potatoes for tomorrow night though!).
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