Potato, Egg and Cheese Breakfast Tacos

To make the pico de gallo, in a nonreactive bowl, combine the tomatoes, onion, cilantro, lime juice and jalapeño. Season with salt. Cover and let stand at room temperature for at least 30 minutes or up to 3 hours.

Meanwhile, put the potatoes in a large saucepan and add enough cold salted water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with the tip of a knife, about 25 minutes. Drain and rinse under cold running water. Refrigerate until chilled, at least 2 hours or up to overnight.

Peel the potatoes and cut into small cubes. In a large fry pan, preferably nonstick, over medium-high heat, warm the olive oil. Add the potato cubes and cook, stirring occasionally, until browned, about 10 minutes. Add the onion and cook, stirring often, until softened, about 2 minutes. Remove from the heat and season with salt and pepper.

Meanwhile, in a bowl, whisk together the eggs, the 3/4 tsp. salt and the 1/4 tsp. pepper just until thoroughly blended. Do not overbeat. Return the pan with the potatoes to medium-low heat and melt the butter. Add the egg mixture to the pan and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are barely cooked into moist curds. Remove the pan from the heat and let stand to allow the residual heat to finish cooking the eggs, about 1 minute.

Fill the tortillas with equal amounts of the potato-egg mixture, sprinkle with the cheese and top with a spoonful of the pico de gallo. Serve immediately. Serves 4.

Variation: For a heftier taco, add crisp bacon, diced ham, or cooked and crumbled chorizo or sausage to the potato-egg mixture.

Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2011).