Sin City Breakfast Tacos

Ingredients for 8 servings:

• 240 g wheat flour
• ½ tsp salt
• ½ tsp baking powder
• 60 g butter, soft, or lard
• 180 ml water, warm, hot for lard
• 1 potato(s)
• 1 beefsteak tomato(s)
• 1 onion(s)
• 1 jalapeño(s)
• 1 tortilla(s) or Yufka flatbread
• 6 eggs
• some milk
• some corn germ oil
• salt and pepper
• butter

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

simple, vegetarian and delicious

Knead the wheat flour, salt, baking powder, and softened butter or lard until crumbly. Then add the warm water (hot water if using lard) and knead until a smooth, even dough forms. Divide the dough into 8-10 golf-ball-sized balls and cover with a warm, wet cloth for about 20 minutes. Peel and dice the potatoes. Heat the corn oil in a pan and fry the diced potatoes until golden brown. Chop the tortilla, tomato, onion, and jalapeño pepper. Drain the cooked potatoes on kitchen paper and season with salt and pepper. Lightly fry the chopped tortilla in the same oil. Drain and season with pepper. Discard the oil. Fry the onion, tomato, and jalapeños. Roll out the dough into discs and fry in a hot nonstick pan without oil for about 1.5 minutes per side. Bubbles are allowed to form. Cover the finished tacos with a cloth to keep them warm. Whisk 3-4 eggs with a little milk and pour into a pan with butter. Add the potatoes and cook the eggs like an omelet. Repeat with the tomato, onion, and jalapeño tortilla mix. Serve 2 tacos with one filling each per plate.