Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes

These vegetarian breakfast tostadas are so delish and easy to make, and are perfect for breakfast or brunch.

📝 Ingredients

• 1 1/2 pounds fingerling potatoes (, halved vertically)
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground ancho chile
• 1/2 teaspoon ground coriander
• salt and black pepper to taste
• vegetable oil for frying the tortillas
• 6 4- inch corn tortillas (, (I used white corn tortillas))
• 6 large eggs
• 1 cup Cotija cheese (, crumbled)
• 1 cup tomatoes (, diced)
• Cilantro leaves for garnish
• Guacamole for serving
• Pat of butter for frying eggs

👨‍🍳 Instructions

1. 1--- For the potatoes ---
2. 2Preheat the oven to 425°F. Toss the halved potatoes, olive oil, cumin, ancho, and coriander together in a large bowl and toss to coat well. Season with salt and pepper then transfer to a parchment lined baking sheet. Roast the potatoes until browned and crusted on top and fork-tender, about 40 minutes. Remove from the oven and set aside to cool slightly.
3. 3--- For the tostada shells ---
4. 4Heat approximately 1/2 inch vegetable oil in a heavy-bottomed skillet over high heat. Carefully add the tortillas to the hot oil, working in batches so as not to crowd your pan. Fry each tortilla for about a minute per side or until golden brown and crisp. Remove cooked tostada shells and drain on paper towels.
5. 5--- For the eggs ---
6. 6Spray a frying pan with cooking spray or add a pat of butter to the pan and crack your eggs into the heated skillet, working in batches if necessary. Cover with a lid and cook until the whites are set.
7. 7--- To assemble the tostadas ---
8. 8Top each shell with a layer of potatoes and sprinkle with cheese crumbles, diced tomato, and top with a fried egg. Garnish with cilantro leaves and serve with guacamole if desired.