By: Kristi Goode
1 medium (215 grams) russet potato, diced
3 slices (80 grams) reduced-sodium bacon
2 teaspoons vegetable oil, divided
1/2 teaspoon ground cumin
4 (6-inch or 25 grams each) corn tortillas (certified gluten-free if necessary)
4 large (200 grams) eggs
4 large (130 grams) egg whites
1 small (90 grams) tomato, seeded and chopped
1 tablespoon chopped fresh cilantro
1/4 cup (1 ounce or 30 grams) grated reduced-fat Cheddar cheese
1/2 cup (130 grams) prepared tomato salsa
Bring 6–8 cups water to boil in a medium saucepan over medium-high heat. Add potatoes; return to a boil, reduce heat, and simmer 5 minutes or until tender but not falling apart. Drain well.
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Place on paper towels, break into pieces and set aside.
Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add potatoes and cumin. Cook, stirring often, for 10–15 minutes or until golden brown. Transfer to a plate; set aside.
Wrap tortillas in a damp paper towel, and microwave on high for 1 minute or until hot. Keep covered until ready to serve.
In a medium bowl, lightly beat the eggs and egg whites together.
In the same skillet, heat remaining 1 teaspoon oil. When hot, add eggs. Cook, stirring occasionally, for 2–3 minutes, or until barely set. Stir potato and bacon into eggs; cook 1 minute or until hot.
Place tortillas on a work surface. Divide egg mixture among tortillas. Top each evenly with tomatoes, cilantro and 1 tablespoon cheese. Serve with salsa on the side.