Egg White Breakfast Tacos With Tandoori Potatoes

• 2 cups Chopped Potatoes, 1/2-inch Size
• 3 Tablespoons Canola Or Vegetable Oil, Divided
• 1 Tablespoon Tandoori Masala Powder
• Salt To Taste
• 3 cloves Garlic
• 1 cup Greek Yogurt
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Cumin
• 1 teaspoon Black Pepper
• 1 Tablespoon Lemon Juice
• 2 teaspoons Minced Mint Leaves
• 2 cups Egg Whites
• 6 whole Corn Tortillas
• 1 cup Arugula

1. Preheat oven to 400u0b0F
2. Place potatoes into mixing bowl. Add 2 tablespoons oil, tandoori masala and a generous pinch of salt. Mix well. Spread potatoes evenly onto a baking sheet and roast for 25-30 minutes or until potatoes are brown. Remove from oven.
3. While potatoes are cooking, prepare the garlic sauce. Smash garlic until it becomes a paste. Add garlic to yogurt along with red pepper flakes, salt, cumin, black pepper, lemon juice and mint leaves. Mix and put in the fridge.
4. When potatoes have finished cooking, prepare the eggs. Heat a nonstick pan to medium-high heat and add remaining oil. Cook egg whites until light and fluffy.
5. Brown tortillas using your preferred method (directly on gas flame or on a skillet). Take a tortilla and spoon on garlic sauce. Add arugula, eggs and potatoes on top. You are ready to eat!

potatoes, canola or vegetable oil, tandoori masala, salt, garlic, greek yogurt, red pepper, cumin, black pepper, lemon juice, mint leaves, egg whites, corn tortillas, arugula

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/egg-white-breakfast-tacos-with-tandoori-potatoes/ (may not work)