Name: Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes
Ingredients: 1 1/2 pounds fingerling potatoes (halved vertically); 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; vegetable oil for frying the tortillas; 6 4- inch corn tortillas (I used white corn tortillas); 6 large eggs; 1 cup Cotija cheese (crumbled); 1 cup tomatoes (diced); Cilantro leaves for garnish; Guacamole for serving; Pat of butter for frying eggs