Wash, peel if desired, and dice your potatoes into uniform small cubes. Pat them completely dry with a paper towel.

Heat one tablespoon of oil in a large heavy skillet over medium high heat. Add the diced potatoes in a single flat layer. Let them cook undisturbed for about four minutes to build a golden bottom crust. Season with cumin, smoked paprika, garlic powder, salt, and pepper. Stir and continue cooking for another six to eight minutes until golden crisp on the outside and fork tender inside. Remove from heat and set aside on a plate.

Lower the skillet heat to low and melt one tablespoon of butter. Whisk six eggs in a bowl with a pinch of salt and pepper. Pour the egg mixture into the warm buttered pan. Gently push the eggs across the skillet with a silicone spatula, forming soft, moist curds. Remove from heat while the eggs are still slightly soft, as residual heat will finish cooking them.

Heat a dry skillet or cast iron pan over medium high heat. Warm each flour tortilla or corn tortilla for about fifteen to twenty seconds per side until warm, flexible, and lightly toasted. You can also char them lightly directly over a gas stove flame for smoky flavor.

Lay warm tortillas flat on your surface. Divide the soft scrambled eggs evenly down the center of each tortilla. Top generously with crispy fried potatoes, followed by a handful of shredded sharp cheddar or Monterey Jack cheese while the eggs are hot so the cheese melts beautifully.

Finish your warm Potato EGG and Cheese Breakfast Tacos with fresh cilantro, diced avocado, a spoonful of salsa, or sour cream. Serve immediately while hot and delicious.