Huevos d'Elena (aka Huevostadas) Recipe

Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender 10 to 15 minutes. Drain.

Heat a large skillet over medium-high heat. Cook and stir beef onion red bell pepper and garlic in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease. Add potato salsa chili powder cumin seasoned salt and pepper to ground beef mixture; cook and stir over low heat until heated through 3 to 5 minutes.

Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned about 3 minutes per side.

Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.