Gwen’s Breakfast Tacos

5 tacos
Prep Time
10 minutes
Cook Time
10 minutes


  • Tortillas of choice, flour or corn
  • 1/2 white onion, diced
  • 1 large potato, diced
  • 1 cup red and yellow bell peppers, diced
  • 5 eggs, beaten
  • 1 cup cheddar cheese, shredded
  • Cilantro, for garnish
  • Lime, to taste
  • 1 avocado
  • Salt and pepper, to taste
  • Olive oil


  1. Coat the bottom of the grill pan with oil and allow it to preheat.
  2. Once preheated, add in the diced potatoes and season with salt and pepper if desired.
  3. Cook for about 10-12 minutes or until the potatoes have crisped up then stir in the diced onions. TIP: To get perfectly crisped potatoes, refrain from stirring the potatoes while cooking.
  4. Cook until the onions are translucent then stir in the diced bell peppers.
  5. Once the peppers soften, remove the grill pan from the base and replace it with the stainless steel pot.
  6. Pour the beaten eggs and shredded cheese into the stainless steel pot and cook on high heat until the eggs have completely set.
  7. Assemble the potato mixture and scrambled eggs onto each tortilla and serve with avocado slices, cilantro, and lime if desired!