fried-potatoes-with-caramelized-onion-and-dill-scrambled-egg tacos

Oh, what better way to spend Sunday morning than in the kitchen, drinking strong coffee with a little bit of Bailey's, and filling the air with pleasant aromas of food cooking. I aimed to fix breakfast, and the target I had in mind was fried-potatoes-with-caramelized-onion-and-dill-scrambled-egg tacos.

I liked the homemade tortillas that I made last week so well that I decided to make more. More fluent this time, I was, practicing how much flour to use to keep the dough from sticking to the pin and rolling thinly the dough. I was listening to Tito Puento and making tortillas. Earlier I started caramelizing an onion, and since cooking tortillas takes its fair share of time, the onion would be ready when the tortillas were cooked.

I do not own a comal (yet) and I have been cooking each tortilla separately in a six-inch skillet. Now that I think about it, I could probably use the griddle or a griddle pan to cook two or three at once, and next time I will do that to cut down on the time required.

Then I diced a few potatoes and dropped them into the pan of hot veg oil. Salt and Pepper only, and covered until they soften and brown. Yukon Gold is what I like these days. Creamy texture and good flavor are their attributes. When they crisp but retain a creamy interior--that is what I am looking for in a fried potato.

I had fresh dill in the fridge, so I threw a few sprigs into my scrambled eggs, and it complemented the taco well. I think Janet put sour cream on hers, and I used HOT SAUCE, but next time I'll make some kind of sauce for the tacos.

Post Script:
Fortunately, I do not have THE GOUT, according to test results. Unfortunately, something is amiss in my foot.