Scrambled Egg, Potato, and Bacon Tostadas

Name: Scrambled Egg, Potato, and Bacon Tostadas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 454 grams 12 slices bacon (about; 1 sprig Chopped fresh cilantro , as needed; 12 8-inchs (8-inch) corn tortillas; 12 larges eggs; 6 servings Kosher salt and freshly ground black pepper; 4 russet (baking) potatoes; 6 servings Your favorite salsa; 1 bunch scallions, sliced thin; 6 servings Sour cream, as needed; 59 milliliters 1/2 stick unsalted butter; 6 servings Vegetable oil, for frying tortillas; 59 milliliters water

Scrambled Egg, Potato, and Bacon Tostadas

The recipe Scrambled Egg, Potato, and Bacon Tostadas is ready in approximately 50 minutes and is definitely

Instructions

In a 10-inch heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking and fry tortillas, 1 at a time, turning with tongs, until pale golden and crisp, about 1 1/2 minutes.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Transfer tortillas as fried with tongs to paper towels to drain and cool completely. Tortillas may be fried 1 week ahead and kept in an airtight container at room temperature.

Ingredients you will need

Tortilla

Equipment you will use

Paper Towels

Tongs

Preheat oven to 350 degrees F.

Equipment you will use

Oven

In a shallow baking pan fitted with a rack, arrange bacon in 1 layer and cook in middle of oven, turning occasionally, until crisp.

Ingredients you will need

Bacon

Equipment you will use

Baking Pan

Oven

Transfer bacon to paper towels to drain. Then crumble bacon and set aside. (Bacon may be made 1 1/4 hours ahead and kept warm on baking sheet in turned-off oven.)

Ingredients you will need

Bacon

Equipment you will use

Baking Sheet

Paper Towels

Oven

Peel potatoes and cut into 1/2-inch cubes. In a 12-inch non-stick skillet heat water and 2 tablespoons butter over moderate heat until butter is melted.

Ingredients you will need

Potato

Butter

Water

Equipment you will use

Frying Pan

Add potatoes and cook, covered, over moderately low heat 6 minutes.

Ingredients you will need

Potato

Remove lid and cook potatoes over moderately high heat, stirring occasionally, until golden and tender. Potatoes may be made 1 hour ahead and kept warm on baking sheet in turned-off oven.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

Oven

In a bowl whisk together eggs, scallions, and salt and pepper, to taste. In a skillet, heat remaining 2 tablespoons butter over low heat until melted.

Ingredients you will need

Salt And Pepper

Green Onions

Butter

Egg

Equipment you will use

Frying Pan

Whisk

Bowl

Add eggs and cook, stirring and breaking up into bite-size pieces, until just cooked throughthe key here is to cook them slow and low. Eggs may be made 45 minutes ahead and kept covered.

Ingredients you will need

Egg

Spoon potatoes, bacon, and eggs onto tortillas and top with sour cream, scallion, cilantro, and salsa.

Ingredients you will need

Sour Cream

Tortilla

Cilantro

Potato

Green Onions

Bacon

Salsa

Egg

Equipment

Ingredients

Servings:

454grams

12 slices bacon (about 1sprig

Chopped fresh cilantro , as needed 128-inchs

(8-inch) corn tortillas 12larges

eggs 6servings

Kosher salt and freshly ground black pepper 4

russet (baking) potatoes 6servings

Your favorite salsa 1bunch

scallions, sliced thin 6servings

Sour cream, as needed 59milliliters

1/2 stick unsalted butter 6servings

Vegetable oil, for frying tortillas 59milliliters

water

Recommended wine: Riesling, Sparkling Rose, Pinot Noir

Riesling, Sparkling rosé, and Pinot Noir are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Schloss Vollrads Riesling Spatlese with a 4 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Schloss Vollrads Riesling Spatlese

Classic natural sweet Spatlese with nice acidity and elegant, natural residual sugar. Selective harvest, gentle processing of the must, systematic clarification, slow fermentation and careful finishing are the basics for this traditional Vollrads' Riesling.This wine pairs perfectly with Asian cuisine due to the harmony of sweetness and acidity. Also interesting taste combinations can be achieved through the pairing of blue-veined cheese or a fruit dessert.