Recipe courtesy of The Healthy Hunter
12 small corn tortillas
2 small potatoes, skin on and diced in a 1-2cm dice
1 tbs extra virgin olive oil
½ tsp smoked paprika
1 avocado, finely sliced
2 radish finely sliced
4 Tbs freshly grated manchego cheese (or Parmesan)
½ a Ruby Rise Papaya, seed & skin removed and flesh diced in 1cm dice
Juice of 1 lime
½ cup roughly chopped coriander
⅓ cup finely sliced spring onion
1 red chilli, finely diced (seeds removed if your spice tolerance is lower)
1 tsp extra virgin olive oil
Salt and pepper to taste.
Place the diced potatoes in a pot with just enough water to cover and a pinch of salt. Bring to the boil and simmer for 7 minutes or until just tender. Drain and set aside.
Make the salsa by combining all ingredients in a medium bowl. Stir and set aside to allow the flavours to marinate.
Whisk the eggs together and add a pinch of salt. Set aside.
Toast the tortillas for 30 seconds each side in a small frying pan on medium heat while you’re completing the next 2 steps.
Heat the tablespoon of oil in a large pan, add the paprika and potatoes and toss to combine. Add a pinch of salt and cook over medium high heat until the potatoes are getting a little crispy. This should take about 5 minutes.
Remove the potatoes from the pan, wipe out with a paper towel and set back on the heat. Add the eggs and immediately turn the heat off. Push the eggs around the pan gently with a wooden spoon to scramble. They should cook with the residual heat without overcooking. When just set remove from the pan.
Assemble the tacos with the avocado and radish on the bottom topped with the egg, cheese and potatoes and then finish with a teaspoon or two of salsa.