Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Potato and egg breakfast tacos
Soft tortillas filled with potatoes, eggs and a cool yoghurt spoonful.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the potatoes crisp in 8 to 10 minutes after boiling
- Photograph the finished tacos
- Time
- About 30 min
- estimated
- Serves
- 2
- see below
- Energy
- 355 kcal
- per serving
- Protein
- 18 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, milk. Check the labels on packaged ingredients:
- corn tortillas. Corn tortillas are usually maize only, but some are packed with wheat; check the label.
Cooking steps
Boil the potatoes for 5 to 6 minutes, until nearly tender, then drain them well.
Warm the oil in a non-stick frying pan over medium heat. Add the potatoes and red pepper and cook for 8 to 10 minutes, turning, until golden at the edges.
Beat the eggs, pour them into the pan and stir gently until they are firm throughout with no visible liquid egg.
Cooked when: the eggs are firm throughout, with no visible liquid egg.
Warm the tortillas in a dry pan for about 20 seconds a side, just before you fill them.
Divide the filling between the tortillas and top with the yoghurt and coriander.
The useful detail
Warm tortillas just before filling so they fold without splitting. A cold corn tortilla cracks along the fold; thirty seconds in a dry pan makes it pliable again.
Make it work for you
One serving is Two filled tortillas with 40 g of yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Wheat tortillas instead of corn
Softer and larger, and they fold without warming.
Per serving: about 40 kcal more, about 1 g more protein, about 3 g more fat.
Allergens: Adds gluten.
2% Greek yoghurt
Thicker, closer to soured cream.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Sweet potato instead of potato
Sweeter and softer; boil it for a minute or two less.
Per serving: about 10 kcal more, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A filled breakfast that eats like a plate of eggs with a starch. Corn tortillas bring less sodium than most bread, which shows in the figure below.
| Energy | 355 kcal |
|---|---|
| Protein | 18 g |
| Fat | 12 g |
| of which saturates | 3 g |
| Carbohydrate | 45 g |
| of which sugars | not calculated |
| Fibre | 5 g |
| Sodium | 160 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 180 g | FDC 170026Potatoes, flesh and skin, raw | 139 kcal | 3.7 g |
| rapeseed or other neutral oil | 4.5 g | FDC 172336Oil, canola | 41 kcal | 0.0 g |
| red pepper | 80 g | FDC 170108Peppers, sweet, red, raw | 21 kcal | 0.8 g |
| eggs | 170 g | FDC 171287Egg, whole, raw, fresh | 240 kcal | 21.1 g |
| corn tortillas | 100 g | FDC 173241Tortillas, ready-to-bake or -fry, corn, without added salt | 222 kcal | 5.7 g |
| plain yoghurt | 80 g | FDC 170886Yogurt, plain, low fat | 50 kcal | 4.2 g |
| fresh coriander | 5 g | FDC 169997Coriander (cilantro) leaves, raw | 1 kcal | 0.1 g |
| Whole recipe | Divided by 2 | 714 kcal | 35.6 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Store the filling and tortillas separately.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian