Wash and peel a small potato, then grate it to aim for about 1/2 cup of grated potato.

Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat for about 2 minutes.

Spread the grated potato into two thin piles, allowing to cook undisturbed for about 3-4 minutes until golden-brown.

Sprinkle each pile with salt and 2 tablespoons of grated cheese and let it melt for 1–2 minutes.

Create an indent in each cheese-topped pile and crack an egg into each one, seasoning with salt and pepper.

Cover the skillet with a lid and cook the eggs for about 3-4 minutes to set the whites.

Carefully slide each potato-cheese-egg pile onto warmed tortillas.

Serve immediately, adding favorite toppings like hot sauce or avocado.