Crispy breakfast tacos with potatoes, scrambled eggs, roasted green chili and pico de gallo

Drizzle a little grapeseed oil into a blend of chili powder, cumin, dried garlic and onions, paprika and coriander.

Lightly brush the seasoned oil on both sides of corn tortillas and set them in a taco baking mold.

Bake 20 minutes at 300F until super crispy, or fry into shape with a taco press.

Char the green chilies evenly all over in a very hot cast iron pan, on a grill or under a broiler.

Steam them in a bowl covered with plastic wrap until the skin loosens.

Dice the russet potatoes into tiny even cubes, first cutting a small flat side so the potato does not roll.

In a large skillet on high heat, add a splash of grapeseed oil, the potatoes, picked thyme and rosemary, a generous pinch of salt and cracked black pepper.

Stir and cook 15 to 20 minutes until crispy and golden brown on all sides.

Quarter the tomato and slice out the seeds and core of each quarter.

Dice the tomato petals with the red onions and the jalapeno.

Chop the cilantro and add to a bowl with a splash of lime juice and a generous pinch of salt; mix and set aside.

In a medium nonstick pan on medium heat, add a splash of grapeseed oil or a tablespoon of butter and crack in the eggs.

Cook the eggs three to four minutes while stirring, with a pinch of salt and pepper.

Fill each shell with a few scoops of potatoes, scrambled eggs and strips of the roasted green chili, peeled and partly seeded.

Top with sharp cheddar and bake until crispy, melted and bubbling.

Move to a serving tray and top generously with the pico de gallo.