Description
If you want healthy and not boring egg white tacos, you need to try this. I took my Tandoori Powder/Masala and mixed it with some chopped potatoes and canola oil. I heated the oven up to 400 degrees and spread the potatoes on a baking sheet and tossed them into the oven for about 30 minutes. This gave the potatoes a nice baked crisp outer layer with a buttery smoky tandoori flavor inside. I ate all of it.
Ingredients
- 2 cups Chopped Potatoes, 1/2-inch Size
- 3 Tablespoons Canola Or Vegetable Oil, Divided
- 1 Tablespoon Tandoori Masala Powder
- Salt To Taste
- 3 cloves Garlic
- 1 cup Greek Yogurt
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Cumin
- 1 teaspoon Black Pepper
- 1 Tablespoon Lemon Juice
- 2 teaspoons Minced Mint Leaves
- 2 cups Egg Whites
- 6 whole Corn Tortillas
- 1 cup Arugula
Preparation
Preheat oven to 400ºF
Place potatoes into mixing bowl. Add 2 tablespoons oil, tandoori masala and a generous pinch of salt. Mix well. Spread potatoes evenly onto a baking sheet and roast for 25–30 minutes or until potatoes are brown. Remove from oven.
While potatoes are cooking, prepare the garlic sauce. Smash garlic until it becomes a paste. Add garlic to yogurt along with red pepper flakes, salt, cumin, black pepper, lemon juice and mint leaves. Mix and put in the fridge.
When potatoes have finished cooking, prepare the eggs. Heat a nonstick pan to medium-high heat and add remaining oil. Cook egg whites until light and fluffy.
Brown tortillas using your preferred method (directly on gas flame or on a skillet). Take a tortilla and spoon on garlic sauce. Add arugula, eggs and potatoes on top. You are ready to eat!
