Potato Breakfast Tacos

Ingredients

• Cilantro - 1/4 cup, chopped
• Salsa - 1/2 cup
• Tortillas - 8
• Cheddar cheese - 1 cup, shredded
• Milk - 1/4 cup
• Eggs - 8
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Potatoes - 2 large, diced

Instructions

1. Preheat the oven to 400°F. Toss the diced potatoes with the olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes, or until crispy and golden.
2. While the potatoes are roasting, whisk together the eggs and milk in a bowl. Scramble the eggs in a non-stick skillet over medium heat until they're just set. Stir in the shredded cheese until it's melted and creamy.
3. Warm the tortillas in a dry skillet over medium heat until they're soft and pliable.
4. To assemble the tacos, spoon some of the scrambled eggs onto each tortilla. Top with the roasted potatoes, a spoonful of salsa, and a sprinkle of chopped cilantro.
5. Serve the tacos immediately, with extra salsa on the side.