I have had “Pete’s Tacos” at Maudes in Austin, Texas a handful of times, but its been 10 years since my last one. That hasn’t stopped me from lusting after them. This is my attempt at filling that desire. I know I am still not close, but this version is delicious.
I’m keeping with my weekday vegetarian routine, so the bacon is optional. If you choose to add bacon: cook it first, remove it from the pan and start this recipe.
- 1 Large White or Red Potato, diced
- 1/2 Onion, diced
- 3 Eggs
- 4-6 Flour Tortillas (or corn)
- Salt and Pepper
- Olive Oil
- Small Sauce Pan
- Saute Pan
- Chef’s Knife
- Mixing Bowl
- Parboil the potatoes in enough water to cover for about 5 minutes. You want the potatoes to soften slightly.
- In the pan, Saute the onion in a little olive oil over medium heat until translucent.
- Drain potatoes and add to the saute pan. Salt and Pepper.
- In a mixing bowl, crack 3 eggs and whisk, salt and pepper.
- When the potatoes have developed a golden brown crust add the eggs.
- Turn the heat down and stir in eggs until cooked, but not dry. If you have chosen the meat option, add the bacon pieces now.
- Warm the tortillas in a separate pan or on a griddle. I like the uncooked ones the best but they are hard to find. They take about a minute to cook. If you can only find the cooked ones then just warm them for a few seconds on each side.
- Build your burrito with the green salsa from yesterday, the potato/egg mixture and optionally: sour cream, fresh chopped cilantro, and/or cheese.
Makes 4-6 burritos
There is a variation on this that adds the cheese to the eggs. I prefer no cheese first thing in the morning. The starch from the combo of the tortilla and the potato is quite enough.
If you happen to live in an area where tortillas are not available you can either just serve the filling topped with the salsa or you can use the packaged taco shells. A little crunch first thing in the morning might be assaulting but the flavor works.