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Egg, Potato & Prosciutto di Parma Breakfast Taco



     1 medium potato, peeled and cut into ½-inch cubes

 1/8 teaspoon salt, plus more for cooking water

    4 eggs

    2 teaspoons olive oil

   8 small flour tortillas or 4 large tortillas, warmed

   8 slices Prosciutto di Parma


Fill a small pot with water, season with two large pinches of salt and bring to a boil. Add potatoes. Cook until fork tender, about 7 minutes. Strain.


In large skillet, heat olive oil over high heat. Add strained potatoes. Cook, stirring occasionally, until golden brown. Lower heat to low.


In a small bowl, add eggs and salt. Whisk well. Pour over potatoes. When sides are solid and set, with a spatula, fold the sides over the center and continue folding until eggs are set. Immediately remove from heat. 


Divide egg and potato mixture onto tortillas and drape a slice of Prosciutto di Parma over each one.

Serves 4

breakfast boad
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