Breakfast Tostadas
These savory breakfast tostadas with cumin-roasted fingerling potatoes are a brunch slam dunk.
Table of contents
These breakfast tostadas come from Meagan Micozzi's cookbook The New Southwest, and they instantly won me over. The cumin-roasted fingerling potatoes bring a smoky, earthy crunch that pairs beautifully with a runny egg on a crisp corn shell. It's a vegetarian breakfast that feels indulgent and festive, perfect for brunch or a lazy weekend morning.
Why You’ll Love This Breakfast Tostadas
- The warm spice blend, cumin, ancho, coriander, makes the potatoes irresistible.
- Three textures in every bite: crispy tostada, tender potatoes, and a soft, oozy egg.
- Easily customizable with your favorite toppings like guacamole or salsa.
Key Ingredients for Cumin-Roasted Fingerling Potato Tostadas
- Fingerling potatoes: Their waxy texture holds up well in the oven and gets creamy inside. Yukon Golds work too, just cut them into 1-inch pieces.
- Cotija cheese: Salty and crumbly, it adds a tangy punch. Substitute with feta or queso fresco for a similar effect.
- Corn tortillas: White corn gives a delicate flavor, but yellow corn also works well. Stick with 6-inch tortillas for the right size.
Kitchen Tools for Breakfast Tostadas
- Baking sheet with parchment paper for roasting potatoes
- Heavy-bottomed skillet for frying tortillas (cast iron works great)
- Non-stick or well-seasoned skillet for eggs
- Paper towels for draining fried shells
- Sharp knife for halving potatoes and dicing tomatoes
Tips for Making the Best Breakfast Tostadas
I prefer white corn tortillas here, they fry up extra crisp and hold together well. If you can't find Cotija cheese, crumbled feta or queso fresco are good stand-ins. For the egg, I like to place it on top so the yolk runs over the potatoes, but you can layer it underneath if you'd rather. Just be sure to serve right away so the tostada stays crunchy.
Expert Tips for Perfect Breakfast Tostadas
When roasting the potatoes, spread them in a single layer on the baking sheet so they brown evenly. Don't skip the parchment, it makes cleanup easy and prevents sticking. For the fried tortillas, heat the oil to about 350°F (test with a small piece of tortilla; it should sizzle vigorously). Fry one at a time to keep the oil temperature steady. For the eggs, cover the pan with a lid to steam the whites while the yolk stays runny, no flipping needed. Assemble everything just before serving so the tostada stays crisp.
Breakfast Tostada Variations to Try
For extra protein, crumble cooked chorizo or black beans over the potatoes. If you're avoiding corn, use flour tortillas, they won't get as crisp but still work. Swap sweet potatoes for fingerlings for a sweeter twist. To make it vegan, replace the egg with tofu scramble and use a dairy-free cheese or skip it altogether.
What to Serve with Breakfast Tostadas
Guacamole is a natural pairing, its creamy richness balances the spice. A fresh tomato salsa or pickled jalapeños add brightness and heat. For a heartier meal, serve with refried beans or black beans on the side. A squeeze of lime over everything brightens the flavors right before you dig in.
How to Store Leftover Breakfast Tostada Components
Store the roasted potatoes in an airtight container in the fridge for up to 4 days. Keep the fried tostada shells in a paper bag at room temperature for up to 2 days, they'll stay crunchy if not exposed to moisture. Fried eggs are best eaten fresh, but you can refrigerate them for a day and reheat quickly in a buttered skillet.
Can You Freeze Breakfast Tostada Components?
The roasted potatoes freeze well: spread them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag for up to 3 months. To use, reheat directly in a 400°F oven until hot and crispy. Do not freeze assembled tostadas, the shells will get soggy.
Best Ways to Reheat Breakfast Tostadas
For the potatoes, reheat in a 400°F oven for 5-7 minutes to restore their crust. Tostada shells crisp up in a 350°F oven for about 3 minutes. Reheat fried eggs in a buttered skillet over medium heat for a minute per side, just until warmed through. Assemble fresh after reheating.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6 servings
- Cuisine
- Mexican
- Course
- Breakfast
Ingredients
Instructions
- Preheat 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.
- Heat approximately ½ 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.
- Spray 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.
- Top 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.
Nutrition (per serving, estimated)
- Calories
- 380 kcal19% DV
- Protein
- 18 g36% DV
- Fat
- 22 g28% DV
- Carbs
- 32 g12% DV
- Fiber
- 5 g18% DV
- Sodium
- 480 mg21% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
