Potato, Egg, and Cheese Breakfast Tacos Recipe with Tomato Jam – Woodhill Cottage

Ingredients

• 1 russet potato, about 12 oz
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 poblano pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and cut into strips
• 4 large eggs, lightly beaten
• 1/4 cup grated Monterey Jack cheese
• 4 corn tortillas, warmed
• 4 slices cooked bacon, broken in half
• 4 teaspoons WOODHILL COTTAGE TOMATO JAM , plus more for garnish
• 1/4 cup crumbled cotija cheese
• Limes, for garnish
• Cilantro, for garnish