Huevos A La Mexicana Recipe

Preparation

1. 1

   Cook the Potatoes

   In a skillet, heat vegetable oil over medium heat. Add the diced breakfast potatoes and cook until golden and crispy, about 10-12 minutes. Season with salt and pepper.

2. 2

   Prepare the Huevos

   In another bowl, whisk the eggs with a pinch of salt and pepper. In a skillet, heat a little vegetable oil over medium heat. Add the diced onion and jalapenos, and sauté for 2-3 minutes until softened.

3. 3

   Add Tomatoes

   Add the diced tomatoes to the skillet and cook for another 2-3 minutes until the tomatoes are soft.

4. 4

   Scramble the Eggs

   Pour the whisked eggs into the skillet with the vegetables. Gently stir and cook until the eggs are just set, about 3-4 minutes.

5. 5

   Add Cheese

   Sprinkle the shredded American cheese over the eggs and let it melt slightly. Remove from heat.

6. 6

   Serve

   Serve the scrambled eggs with black beans and breakfast potatoes on the side.