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!
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!
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!
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.
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.
I 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.
- 3 tablespoons vegetable oil
- 2 lbs potatoes, peeled and diced
- 6 eggs, well beaten
- Salt and pepper
- 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.
- Cook until softened all the way through, about 10 minutes. Season generously to taste with salt and pepper.
- Add the beaten eggs and scramble until just set, about 3-5 minutes.
- 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.
Thanks to Wendy from Wholistic Woman for hosting this week’s Sunday Supper. Eggs galore below:
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
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