Start by peeling the potatoes and dicing them into small cubes, roughly ½ inch in size.

In a large skillet, heat about 2 tablespoons of oil over medium heat. Once the oil is hot, carefully add the cubed potatoes. Season with salt and pepper.

Fry the potatoes for about 10-15 minutes or until golden brown and crispy, stirring occasionally to prevent sticking.

While the potatoes are frying, crack the eggs into a bowl, and whisk them with a pinch of salt and pepper.

In a separate non-stick skillet, add another tablespoon of oil over medium heat. Once heated, pour in the eggs.

Continuously stir with a spatula for about 3-4 minutes until they are just set but still slightly soft.

Gently add the shredded cheese to the cooked eggs, stirring until the cheese melts.

To assemble, place a few spoonfuls of the potato mixture onto a tortilla, top with the cheesy scrambled eggs, and any optional toppings you prefer.

Fold the tortilla in half.

In the same skillet used for the potatoes, add a little more oil and heat over medium heat.

Carefully place the assembled tacos in the skillet, frying for an additional 2-3 minutes on each side until golden brown.

Remove the tacos from the skillet and let them cool for a moment. Serve warm and enjoy!