Cheesy Potato Breakfast Tacos

To a large cast-iron skillet or heavy pan over medium high, add 1 tablespoon butter and the oil. When the butter melts, add the potatoes, leek, poblano, 1 teaspoon salt and 1/2 teaspoon cracked pepper and cook, stirring occasionally, until the potatoes start to soften, about 9 minutes.

While the potatoes are cooking, cut the tomato in half and, using a box grater set in a bowl, grate the cut sides of the tomato down to the peel. Discard peels. This should result in about 3/4 to 1 cup grated tomato. Drop heat to medium, add grated tomato and 1/2 teaspoon salt to the vegetables in the pan and mix to combine. Cook until the liquid evaporates and the tomato begins to caramelize, about 3 minutes.

Reduce the heat to medium, make a well in the middle of the pan and add the remaining tablespoon of butter. In a medium bowl whisk the eggs with 1/2 teaspoon salt. When the butter melts, add the eggs to the well and cook, mixing occasionally, until almost set, about 7 minutes. Combine eggs with potato mixture in the pan, cut the heat and sprinkle the cheese on top.

Meanwhile, heat the tortillas (see Tip) and keep warm by placing them in a tortilla warmer or wrapping them in a clean dish towel.

Bring the skillet to the table along with the tortillas, scallions and salsa or hot sauce, if using, and let everyone assemble their own breakfast taco at the table.