Chimichurri Potato Breakfast Tacos
Ingredients
- 1 lb. petite potatoes
- Salt and pepper to taste
- 4 large eggs
- 8 corn tortillas, 6" size
- 1 1/2 cup fresh spinach
- 1 ounce cojita or goat cheese crumbles
- 1/3 cup olive oil
- 2 Tablespoons red wine vinegar
- 1/2 cup fresh parsley, packed
- 3 Tablespoons fresh oregano
- 4 cloves garlic
- 2 Tablespoons finely minced red onion
- 1 teaspoon red chili flakes
- 1/4 teaspoon coarse sea salt