Mexican tacos with fried eggs and potatoes

Ingredients:

• 8 large eggs
• 1 teaspoon chili powder
• 2 potatoes (about 450 g), diced
• 1 onion, diced
• 1 poblano pepper, thinly sliced
• 3 plum tomatoes, diced
• 0.5 cup chopped fresh cilantro
• 2 tablespoons jalapeño hot sauce
• 1 tbsp. butter
• 12 white corn tortillas

Preparation:

1. Position a rack in the upper third of the oven and preheat to 450°F (245°C). Separate 1 egg into the yolk and white; set the yolk aside. In a large bowl, whisk the egg white, chili powder and 1/2 teaspoon salt until foamy. Add the potatoes, onion, and poblanos; toss to combine. Spray a baking sheet with cooking spray; arrange the vegetables and spray again with cooking spray. Bake, stirring once, until golden brown, 25 to 30 minutes.
2. Meanwhile, in a bowl, combine tomatoes, 2 tablespoons cilantro, and 1 tablespoon hot sauce; season with salt to taste.
3. In a bowl, whisk the reserved egg yolk and 7 eggs with 1/4 cup cilantro and 1/2 teaspoon salt until foamy. In a medium nonstick skillet over medium heat, melt the butter; swirl the pan to coat with butter. Add the egg mixture and cook, stirring, until completely set, about 5 minutes.
4. Toast the tortillas in a dry skillet or wrap them in a damp paper towel and microwave. Mix the remaining 2 tablespoons of cilantro and 1 tablespoon of hot sauce with the vegetable mixture. Divide the vegetables and fried eggs among the tortillas. Serve with tomato salsa.