While the potatoes rest, crack your eggs into a mixing bowl, add a pinch of salt, and whisk thoroughly until the yolks and whites are fully combined. Melt a small knob of butter or heat a drizzle of oil in a nonstick pan over medium-low heat. Pour in the eggs and cook them slowly, using a spatula to stir constantly. The goal is to create soft, creamy curds that are just barely set—avoid overcooking to keep them fluffy.

To ensure your tortillas are pliable and fragrant, you have a few options:

For a classic finish: Toast them briefly in a dry skillet, oven, or air fryer.

For the microwave: To keep them from drying out, wrap the tortillas in a dampened kitchen towel before heating them for a few seconds.

Lay your warm tortillas out on a flat surface. Start by layering a generous portion of the crispy potatoes at the center, followed by a scoop of the soft scrambled eggs. Immediately sprinkle your shredded cheese over the hot filling so it begins to melt into every crevice.

If you choose, add a fresh spoonful of pico de gallo or your favorite hot sauce. Serve the tacos immediately while they are hot and the textures are at their prime.