Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes

Ingredients (16)

• For the potatoes:
• 1 1/2 pounds fingerling potatoes
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground ancho chile
• 1/2 teaspoon ground coriander
• salt and black pepper to taste
• For the tostadas:
• vegetable oil for frying the tortillas
• 6 4- inch corn tortillas
• 6 large eggs
• 1 cup Cotija cheese
• 1 cup tomatoes
• Cilantro leaves for garnish
• Guacamole for serving
• Pat of butter for frying eggs