Huevos A La Mexicana Recipe

Cooking Directions

1. 1

   Prepare the Potatoes

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, season with salt and pepper, and cook until golden brown and tender, about 15-20 minutes. Stir occasionally.

2. 2

   Cook the Vegetables

   In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and jalapeños, sautéing until the onion is translucent, about 3-4 minutes. Add the diced tomatoes and cook for an additional 2-3 minutes.

3. 3

   Scramble the Eggs

   In a bowl, whisk the eggs with salt and pepper. Pour the whisked eggs into the skillet with the vegetables. Cook, stirring gently, until the eggs are just set. Stir in the shredded jack cheese until melted.

4. 4

   Prepare the Avocado Salsa

   In a small bowl, combine the diced avocado with lime juice, and salt to taste.

5. 5

   Serve

   Serve the scrambled eggs with roasted potatoes, refried beans, and avocado salsa. Warm the tortillas in a dry skillet or microwave and serve on the side.