Foodie Crush · by Heidi Larsen★ 4.3 (3)
Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes
NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 32%
CARBS 37G38% OF CAL
7G FIBER0G ADDED0G INTRINSIC28G OTHER2G TOTAL SUGAR
FAT 21G48% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy corn tostadas topped with fried eggs, cumin-roasted potatoes, cotija cheese, tomato, and fresh cilantro. A vegetarian brunch main with warm spices and satisfying texture.
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View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds fingerling potatoes (, halved vertically)
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground ancho chile
- 1/2 teaspoon ground coriander
- salt and black pepper to taste
- vegetable oil for frying the tortillas
- 6 4- inch corn tortillas (, (I used white corn tortillas))
- 6 large eggs
- 1 cup Cotija cheese (, crumbled)
- 1 cup tomatoes (, diced)
- Cilantro leaves for garnish
- Guacamole for serving
- Pat of butter for frying eggs
At a glance
PER SERVING · TIME 55M
CAL 20%·PRO 32%
CARBS 37G38% OF CAL
7G FIBER0G ADDED0G INTRINSIC28G OTHER2G TOTAL SUGAR
FAT 21G48% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 733mg
- Total sugar
- 2g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 678mg
- Calcium
- 210mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 733MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.