Tostadas are crispy tortillas and you can top them with a variety of ingredients. It turns out that when the tortillas are not fresh enough, you can bake/fry them to make them interesting tostadas. But, since the kids love crispy tortillas, I make these irrespective of whether they are fresh or not. Here, I have decided to go the breakfast way and topped it with hashbrowns, eggs and more. Obviously, this was a welcome change to the kids who are usually given bread, cereal, upma, etc. Off to the recipe.
- tortilla - 6 - small ones (6 inch size)
- guacamole - as needed (can also use avocado slices instead)
Homemade guacamole can be made following this link
- salsa - as needed
Homemade salsa can be made following this link
- cilantro - to garnish
- tomatoes - to garnish
- cheese - as needed (optional)
- oil - 1 tbsp
- potatoes - 2 - 3 medium
- salt - to taste
- pepper - to taste
- oil - 2 tsp
- eggs - 4
- salt - to taste
Spray the tortillas with oil and bake in a preheated 350F oven for about 15 minutes. They should be crispy.
Hashbrowns: Heat a skillet and add oil. Spread the grated potatoes and sprinkle salt and pepper. Allow to cook for few minutes. Flip over gently and cook the other side. When done, remove to a plate.
Eggs: Heat oil and add the beaten eggs and salt. Scramble and cook till done.
Assembling: Top the tostadas with hashbrowns, eggs and the other fixins as desired and serve.
2 years ago: Fresh Herb Bread
3 years ago: Jalapeno Cornbread
4 years ago: Idli Milagai Podi
1. Spray tortillas with oil and bake in a 350F oven for 15 minutes.2. Crispy tortilas.3. Hashbrowns: Heat a skillet and add oil. Spread the grated potatoes and sprinkle salt and pepper. Allow to cook for few minutes.4. Flip over gently and cook the other side. When done, remove to a plate.5. Next heat oil and add the beaten eggs and salt. Scramble and cook till done.6. Assemble each tortilla with some hashbrowns, eggs, salsa, guacamole, cilantro, tomatoes and cheese. Serve.
Breakfast ready .