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Papas con Huevos (Potato & Egg Tacos)

Papas con huevos is Spanish for potatoes with eggs. This is my grandma’s recipe which takes something ordinary and makes it incredible. Crispy and tender at the same time, these potato and egg tacos will melt in your mouth! Serve with fresh tortillas and salsa for a delicious breakfast, lunch or dinner!

A plate with two papas con huevos (potato and egg tacos)

If I had to choose my last meal, these papas con huevos would be it.

Simply put, it’s fried potatoes with scrambled egg.

Served in warm tortillas, these tacos are anything but simple in flavor.

Out of all my grandma’s Mexican specialties, this is my favorite.

My grandma raised five children on her own.

As a single working mother, she relied on easy dinners like this to stretch her dollar and fill everyone’s tummies.

In case you think this is just potato and egg tacos, let me enlighten you. These are the best ever papas con huevos! They literally melt in your mouth!

A plate with two papas con huevos (potato and egg tacos)

How to Make Papas con Huevo

Since this is basically a 2-ingredient recipe, there are several elements which take this from simple to sublime:

Cast iron pan.

This is the secret to elevated flavor.

These will still turn out with a regular non-stick frying pan, but a well-seasoned cast iron pan is what gets that perfectly crispy crust on the potato.

The older the pan is, the better!

Fresh potatoes.

My mom has made these with frozen hash brown potatoes before (shhh, don’t tell abuela), and you know what? We still scarfed them down!

But because this is the main ingredient, use a fresh potato that you peel and dice yourself.

Grandma cubed hers quite small, between 1/4 and 1/2 inch.

Homemade tortillas.

This here is what makes the dish.

If you’ve never had homemade flour tortillas before…I’m sorry.

They make store-bought tortillas unworthy of the name.

highly recommend you make them from scratch!

I should also note that we always eat these with flour tortillas, never corn.

Not too much egg.

The idea here is that the eggs act as a binder, not a scrambled egg omelet.

Cook them just until set so they stay tender and not rubbery.

We always serve these with extra salt for sprinkling and fresh salsa like guajillo chile salsa.

They can be eaten for breakfast, lunch or dinner.

For me they are a reminder of my grandma’s strength, and the lengths she went through to put supper on the table.

A plate with two papas con huevos (potato and egg tacos)

A plate with two papas con huevos (potato and egg tacos)

Papas con Huevos (Potato & Egg Tacos)

Yield: 18 tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Crispy fried potatoes and scrambled egg tacos are a simple combo that shouldn't be underestimated!


  • 3 tablespoons vegetable oil
  • 2 lbs potatoes, peeled and diced
  • 6 eggs, well beaten
  • Salt and pepper


  1. In a large frying pan, heat oil over medium heat. Add potatoes and fry, turning every few minutes to ensure they are crispy and golden on all sides.
  2. Cook until softened all the way through, about 10 minutes. Season generously to taste with salt and pepper.
  3. Add the beaten eggs and scramble until just set, about 3-5 minutes.
  4. Serve immediately with flour tortillas, salsa and extra salt.

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Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 45mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 3g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget

Thanks to Wendy from Wholistic Woman for hosting this week’s Sunday Supper. Eggs galore below:

Appetizers & Sides

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)


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Sunday 13th of August 2017

Aren't the potatoes suppose to be boiled first? N adding chorizo is


Sunday 13th of August 2017

Oh yes, I love it with chorizo too! We do not boil the potatoes first, they're fried in the pan from raw. You could par-boil first and they'll still be tasty, but that's not how my grandma did it. ;-)

Baked Potato Pizzas: Turn baked potatoes into pizza!

Wednesday 20th of April 2016

[…] easy to adjust up or down. If you cook extra potatoes, you can use the leftovers in these potato and egg tacos. After you’ve cooked the potatoes, top them with pizza sauce, mozzarella cheese and your […]


Friday 25th of March 2016

Beautiful photos! I love papas con huevos. Yours look delicious!


Wednesday 23rd of March 2016

I have recently fallen in love with homemade tortillas! They add so much more flavor and we are big potato taco fans! This recipe looks great! :-)


Thursday 24th of March 2016

Thank you, Sara! Homemade tortillas are out of this world!

Sue Lau

Tuesday 22nd of March 2016

Looks so good, I think I could eat these everyday!


Thursday 24th of March 2016

Totally! Thank you, Sue!

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