This is a regular quick breakfast, lunch or dinner meal at our table. I am a huge fan of one skillet meals!
4 slices thick Bacon, cut into small strips (1/8"-1/4")
8 small Gold Potatoes quartered (approximately 1/2 pound)
1-6 sliced Chile peppers (to your taste and heat)
Salt and Pepper
2 eggs, scrambled with 1/4 teaspoon White Pepper, 1/4 teaspoon Kosher Sea Salt and 2 Tablespoons Water
1/4 cup grated Carrot
3 oz Shredded Cheese
3 sliced Scallions
1/4 cup rough chopped Cilantro
6 Flour Tortillas - taco size
Preheat oven to 375 degrees.
In a 8-10 inch cast iron skillet layer in bacon, potatoes, peppers, salt and pepper.
Transfer skillet to oven and roast for one hour, stirring every 15 minutes.
Heat tortillas on a skillet and place in tortilla warmer or lidded crock to retain heat.
Remove skillet from the oven and transfer roasted mixture to a paper towel lined plate.
Remove excess fat from the skillet, leaving about 2 teaspoons of rendered bacon fate.
Over medium heat, cook scrambled egg mixture until set. About 2-4 minutes.
Remove skillet from heat and layer on top of eggs in the following order: cheese, roasted vegetable mixture, scallions and cilantro.
Serve in skillet with warmed tortillas. Spoon out onto tortillas and garnish with salsa or other condiments as desired.
Makes 6 large tacos