Huevos Rancheros with Roasted Potatoes, Guacamole and Warm Salsa

For the tortillas
Vegetable oil
4 corn tortillas

For the potatoes
1 lb fingerling potatoes, washed and cut into thick diagonals
2 T vegetable oil

For the guacamole
1 ripe Hass avocado
Zest and juice of 1 lime
½ c minced red onion
2 T extra-virgin olive oil

For the salsa
2 T vegetable oil
1 red onion, chopped
3 cloves garlic
1 fresh jalapeno, seeded and sliced
1 ( 28-oz) can chopped San Marzano Italian plum tomatoes, with their juice
5 springs cilantro, roughly chopped, plus a handful of leaves for garnish
8 large eggs, fried as you like them

TORTILLAS
Heat about ¼ inch of oil in a skillet over medium heat. Fry the tortillas for 1 minute per side, just to crisp them. Drain on paper towels and sprinkle with salt; set aside.

POTATOES
Preheat the oven to 350F. Heat a roasting pan in the oven for 10 minutes. (Preheating the pan, like heating a sauté pan, will keep the potatoes from sticking.)

Toss the potatoes in the oil and season with salt and white pepper. Spread the potatoes in a single layer in the hot pan and roast until tender and golden brown, about 20 minutes.

GUACAMOLE
Halve and pit the avocado and scoop out the flesh. Coarsely chop the avocado and mix in the lime zest and juice, then add the onion and oil. Season to taste with salt and pepper. Press a sheet of plastic wrap directly on the surface of the guacamole to keep it from discoloring. If not serving the guacamole within an hour, refrigerate it.

SALSA
Heat the oil in a skillet over medium heat. Sweat the onions, garlic, and jalapeno with a pinch of salt until tender, about 10 minutes. Add the tomatoes with their juice, and the cilantro, and simmer the salsa for 10 more minutes.

TO SERVE
Spread the tortillas with guacamole. Ladle the salsa onto plates and follow with the roasted potatoes. Rest a tortilla on the potatoes and top with a fried egg; sprinkle with cilantro leaves.

NOTE
For sunny-side-up eggs, use a 6-inch skillet to make two at a time, sliding the eggs from the pan right onto the tortilla – just about a perfect fit.

Photo: provided by Charlie Palmer