ChefXi OfficialA vibrant breakfast platter featuring smoky Spanish-style roasted potatoes, cumin-spiced eggs, and warm salsa served with soft tortillas.
Preheat oven to 400°F. Toss diced potatoes with olive oil, smoked paprika, and salt. Spread on a baking sheet.
Roast potatoes until golden and crispy, about 20-25 minutes.
Flip them halfway through for even browning.
In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon but keep the fat in the pan.
Sauté diced peppers in the bacon fat until softened, then add the chopped spinach until just wilted.
Whisk eggs with cumin and a pinch of salt. Pour into the skillet with the vegetables and bacon. Scramble gently until just set.
Don't overcook—the eggs should be velvety.
Warm the salsa in a small saucepan or microwave. Warm the tortillas in a dry pan or wrapped in foil in the oven.
Plate the scramble alongside the roasted potatoes, top with shredded cheddar and warm salsa. Serve with tortillas and fresh fruit on the side.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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