Main
Recipes
Scrambled Egg, Potato, and Bacon Tostadas Recipe

Scrambled Egg, Potato, and Bacon Tostadas Recipe

Posted by

Rate It!

Scrambled Egg, Potato, and Bacon Tostadas

Add your photo!

Ingredients

Count

Nutrition

625

Calories

Comments Print recipe

Ingredients:

Serving

vegetable oil for frying tortillas
twelve 8-inch corn tortillas
12 slices bacon (about 1 lb)
4 russet ( baking) potatoes
1/4 cup water
1/2 stick (1/4 cup) unsalted butter
12 large eggs
1 bunch scallions, sliced thin
red and green tomato salsa
corn and avocado relish
sour cream
chopped fresh coriander sprigs

Directions:

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. 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.
Preheat oven to 350°F.
In a shallow baking pan arrange bacon in one layer and cook in middle of oven, turning occasionally, until crisp. Transfer bacon to paper towels to drain and crumble. Bacon may be made 1 1/4 hours ahead and kept warm on baking sheet in turned-off 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. Add potatoes and cook, covered, over moderately low heat 6 minutes. 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.
In a bowl whisk together eggs, scallions, and salt and pepper to taste. In skillet heat remaining 2 tablespoons butter over moderate heat until melted. Add eggs and cook, stirring and breaking up into bite-size pieces, until just cooked through. Eggs may be made 45 minutes ahead and kept covered.
Spoon potatoes, bacon, and eggs onto tortillas and serve with accompaniments.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	624.83 Kcal (2616 kJ)
Calories from fat	429.5 Kcal
		% Daily Value*
Total Fat	47.72g	73%
Cholesterol	449.63mg	150%
Sodium	531.55mg	22%
Potassium	894.65mg	19%
Total Carbs	25.96g	9%
Sugars	1.2g	5%
Dietary Fiber	2.38g	10%
Protein	23.98g	48%
Vitamin C	9.7mg	16%
Vitamin A	0.2mg	6%
Iron	3.2mg	18%
Calcium	86.9mg	9%

Amount Per 100 g
Calories	206.47 Kcal (864 kJ)
Calories from fat	141.93 Kcal
		% Daily Value*
Total Fat	15.77g	73%
Cholesterol	148.58mg	150%
Sodium	175.64mg	22%
Potassium	295.63mg	19%
Total Carbs	8.58g	9%
Sugars	0.4g	5%
Dietary Fiber	0.79g	10%
Protein	7.92g	48%
Vitamin C	3.2mg	16%
Vitamin A	0.1mg	6%
Iron	1.1mg	18%
Calcium	28.7mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Awesome and Easy Creamy Corn Casserole

Butter, melted, Eggs, beaten, Dry corn bread mix and 3 more..
Corn and Bacon Chowder

Bacon, coarsely chopped and 10 more..
Corn and Bacon Chowder

Bacon, coarsely chopped (about 8 slices) and 10 more..
Potato Zucchini Pancakes ( Weight Watchers )

Russet potatoes, peeled and shredded, Zucchini, shredded and 8 more..
Bacon and Buttermilk Mashed Potatoes

Bacon slices, Russet potatoes, peeled, quartered and 3 more..
Grilled BBQ Potato Skins

Russet potatoes , scrubbed, Bacon, cooked and crumbled and 7 more..
Grilled BBQ Potato Skins (Patrick and Gina Neely)

Russet potatoes , scrubbed, Cooked bacon, crumbled and 7 more..
Mashed Potato Cinnamon Rolls

Russet potatoes, peeled and quartered, Active dry yeast and 18 more..
Extra Moist Cornbread with Sour Cream

Eggs, Canola oil or 1/2 cup vegetable oil, Salt and 3 more..