Mexican Egg Tacos with Potatoes

• 8 large eggs
• 1 teaspoon chili powder
• Kosher salt
• 2 Yukon gold potatoes (about 1 pound), diced
• 1 onion, diced
• 1 poblano chile pepper, thinly sliced
• Cooking spray
• 3 plum tomatoes, diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons jalapeno hot sauce
• 1 tablespoon unsalted butter
• 12 white corn tortillas

1. Position a rack in the upper third of the oven and preheat to 475 degrees F. Separate 1 egg; set the yolk aside.
2. Whisk the egg white, chili powder and 1/2 teaspoon salt in a large bowl until frothy.
3. Add the potatoes, onion and poblano; toss.
4. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray.
5. Bake, flipping once, until golden brown, 25 to 30 minutes.
6. Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside.
7. Whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt in a bowl until frothy.
8. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat.
9. Add the egg mixture and cook, stirring, until just set, about 5 minutes.
10. Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave.
11. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture.
12. Divide the vegetables and scrambled eggs among the tortillas.
13. Serve with the tomato salsa.
14. Photograph by Charles Masters

eggs, chili powder, kosher salt, gold potatoes, onion, chile pepper, cooking spray, tomatoes, fresh cilantro, hot sauce, unsalted butter, corn tortillas

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mexican-egg-tacos-with-potatoes.html (may not work)