Taco Directions: - Boil the potatoes, adding a pinch of salt, until soft. Allow potatoes to cool, then peel and cut into cubes. - Beat the eggs in a bowl. - In a heated pan, add the oil and then the cubed potatoes. Cook potatoes for about 3 minutes over medium heat, until golden brown. Add the sausage and cook for about 2 minutes, until brown. Next, add the eggs to the pan with potatoes and sausage and season with a pinch of salt and pepper. - Scramble the eggs. Turn heat off when eggs are cooked. - Warm tortillas over the grill for a moment, then top with the eggs, potatoes and sausage. Garnish with onion, cilantro, cheese and a slice of avocado. Serve with salsa. Corn Tortilla Directions: - Using two resealable plastic bags, cut out plastic circles the size of your tortilla press and place one on top of the press and one on the bottom. - Mix warm water with the corn flour; the mix should not be too hard or too soft, and it shouldn’t stick to your hand. You will know by touch when your mixture is ready. - Roll the mixture into medium-size balls, depending on what size you want your tortillas. Place a ball in the middle of the bottom plastic circle on the tortilla press and press it closed. - Heat up a comal over medium heat and spray it with canola oil to prevent sticking. Once a tortilla is pressed, place it on the comal and flip it back and forth until fully cooked. Special Roasted Salsa Directions: - Roast the tomatoes and jalapeños until they are charred. - Place the garlic clove in a blender with one of the tomatoes and process until garlic is completely blended. - Add the remaining tomatoes and the jalapeños and briefly blend, making sure that you do not liquefy the salsa. It should be chunky. Season with salt.