A simple but hearty and flavor-packed dish made of cumin and chile-roasted potatoes and sautéed onions atop a crispy tortilla, garnished with a fried egg and fresh avocado.
Cook Time:30 minutes
Total Time:30 minutes
Yield:4 tostadas 1x
Ingredients
Scale
Roasted Potatoes:
1 russet potato, halved lengthwise and cut into 1/4” thick pieces
2 cloves garlic, minced
2 teaspoons olive oil
1 teaspoon cumin
1/2 teaspoon chile powder
salt and pepper, to taste
Sautéed Onions:
1 1/2 teaspoons olive oil
1/2 yellow onion, chopped
salt and pepper, to taste
Fried Eggs:
1 tablespoon olive oil
4 eggs
salt and pepper, to taste
Tortillas and Garnish:
4 flour tortillas
sour cream
1 avocado, pitted, quartered, and sliced
Instructions
Preheat oven to 425ºF and grease a baking sheet with nonstick spray. Combine potatoes, garlic, olive oil, cumin, chile powder, salt, and pepper in a large bowl and toss to evenly combine. Spread onto a prepared baking sheet in a single, even layer. Roast for approximately 25 minutes, until potatoes are golden-brown and fork-tender.
During the last 10-15 minutes of roasting potatoes, warm a small skillet with 1 1/2 teaspoons olive oil over medium heat. Add onions, season will salt and pepper to taste, and sauté until translucent, about 5 minutes. Turn off heat.
Warm a large skillet with 1 tablespoon olive oil over medium-low heat. Crack eggs into pan, season with salt and pepper, and cook 4-6 minutes, or until whites are set and yolks are cooked as desired.
Meanwhile, toast tortillas in a skillet set over medium to medium-low heat, or directly on a gas grill, for 1 1/2 - 2 minutes per side, or until golden-brown and crisp.
Spread a thin layer of sour cream over each tortilla. Top with potatoes, onion, fried egg, and avocado slices. Serve immediately.