Frittata-Filled Breakfast Taco (a.k.a. Tortilla in a Tortilla)

By Jason Cohen

Breakfast tacos are the ultimate convenience food. There’s nothing better than a fresh-made taco on the go, and if you aren’t near a taco truck or favorite restaurant, there’s always the prewrapped option from a gas station or coffee shop.

But maybe you don’t want to leave the house. Or maybe, like me, you just don’t live in Texas anymore. (Sad but true: there are entire American cities and states in which the breakfast taco simply can’t be found—and even when you find one, well . . . ).

There’s nothing I like more than making migas entirely from scratch, or roasting up a sheet pan of perfectly crisp and pillowy potatoes. Sometimes, though, I want a breakfast taco in five minutes.

Equipment

1 ten-inch cast-iron skillet

Ingredients

2 to 4 slices thick-cut bacon, diced
6 eggs
3 tablespoons whole milk, cream, or half-and-half
¼ teaspoon kosher salt
⅛ teaspoon fresh-ground pepper
pinch of cayenne pepper
1 cup chopped leftover french fries (or precooked diced potatoes)
canola oil
shredded Colby Jack or other cheese (optional)
flour tortillas

Directions

Preheat oven to 350 degrees.
On the stovetop, place a 10-inch cast-iron skillet or similar pan over medium-low heat. Sauté diced bacon until just shy of fully cooked, then remove from the pan and strain, reserving a bit of the fat to cook with later.
In a mixing bowl, beat the eggs, milk or cream, salt, and both types of pepper.
Return 1½ teaspoons of reserved bacon fat to the pan, then add potatoes and cook for long enough to crisp them up. Once the potatoes reach your desired texture, return cooked bacon to the pan. Add 1½ teaspoons of canola oil to the pan and let it heat up for one minute. (This additional oil ensures the pan is coated and helps the eggs release.)
Pour beaten egg mixture into pan. Cook for 30 seconds to 1 minute, until the edges begin to set slightly. Give the eggs a stir or two and cook for another 30 seconds.
Transfer the pan to the oven and bake for approximately 8 minutes, until the egg mixture has lost all jiggle and the center is fully set. If using cheese, sprinkle it on top and put the pan back in the oven until the cheese melts (though if you’d rather have it half-melted inside the tortilla, we won’t stop you).
Cut the frittata into slices and stuff into flour tortillas. Top with avocado, pickled peppers, salsa, hot sauce, and whatever else you like inside a breakfast taco. Serve with refried beans.