Cheesy Potato Breakfast Tacos

Preparation

1. Step 1

   To a large cast-iron skillet or heavy pan over medium high, add 1 tablespoon butter and the oil. When the butter melts, add the potatoes, leek, poblano, 1 teaspoon salt and ½ teaspoon cracked pepper and cook, stirring occasionally, until the potatoes start to soften, about 9 minutes.

2. Step 2

   While the potatoes are cooking, cut the tomato in half and, using a box grater set in a bowl, grate the cut sides of the tomato down to the peel. Discard peels. This should result in about ¾ to 1 cup grated tomato. Drop heat to medium, add grated tomato and ½ teaspoon salt to the vegetables in the pan and mix to combine. Cook until the liquid evaporates and the tomato begins to caramelize, about 3 minutes.

3. Step 3

   Reduce the heat to medium, make a well in the middle of the pan and add the remaining tablespoon of butter. In a medium bowl whisk the eggs with ½ teaspoon salt. When the butter melts, add the eggs to the well and cook, mixing occasionally, until almost set, about 7 minutes. Combine eggs with potato mixture in the pan, cut the heat and sprinkle the cheese on top.

4. Step 4

   Meanwhile, heat the tortillas (see Tip) and keep warm by placing them in a tortilla warmer or wrapping them in a clean dish towel.

5. Step 5

   Bring the skillet to the table along with the tortillas, scallions and salsa or hot sauce, if using, and let everyone assemble their own breakfast taco at the table.