6 potatoes, diced in 1/2 in cubes
2 tbsp oil + 1 tsp oil divided
1 tsp onion powder
1 small tomato
1 large jalapeño
4 tbsp lime juice
10 corn tortillas
Lime slices, for garnish (optional)
Preheat the oven to 425.
To make the potatoes: Line a baking sheet with parchment paper. Place the diced potatoes on the baking sheet and drizzle with 2 tbsp oil, 1 tsp salt, 1 tsp pepper, and 1 tsp onion powder. Roast for 45 minutes.
To make the eggs: Heat a frying pan over medium high heat. Spray with nonstick spray or pour in a tsp of oil. Beat the eggs, and pour into the hot pan. Cook and scramble.
To make the tomato/jalapeño salad: Dice the jalapeño and the tomato really small. Add 1 tbsp lime juice and 1/2 tsp salt.
To make the guacamole: Mash the 3 avocados. Add 2 tbsp lime juice and 1/2 tsp salt and 1/2 tsp pepper
To make the Turkey bacon: Place the Turkey pastrami on a baking sheet and cook in oven at 425 for 10 minutes.
Heat the tortillas: Turn off the oven. Place the corn tortillas on a baking sheet and place in the off oven for 1 minute.
Place 2-3 corn tortillas on your plate. Place a spoon of egg on each one and then a spoonful of potatoes. Top with a few pieces of Turkey pastrami and a small spoon of the tomato/jalapeño salad. Drizzle on salsa and a dollop of guacamole. Squeeze on lime juice (if desired). Enjoy!