Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes

INGREDIENTS

1 1/2 lb

fingerling potatoes, halved vertically

1 tbsp

extra virgin olive oil

1 1/2 tsp

ground cumin

1/2 tsp

ground ancho chile

1/2 tsp

ground coriander

salt and black pepper

vegetable oil for frying the tortillas

4-inch corn tortillas (I used white corn tortillas)

large eggs

1 cup

Cotija cheese, crumbled

1 cup

tomatoes, diced

Cilantro leaves for garnish

Guacamole for serving

Pat of butter for frying eggs