Prepare the potatoes by peeling and cubing or using pre-made options. Boil fresh potatoes in salted water for 10-15 minutes, drain and cool. Sauté in oil for 5-7 minutes until golden and crispy.

Whisk eggs with salt and pepper. Melt butter in a separate skillet over medium heat, pour in eggs, and scramble gently until just set (3-4 minutes).

Heat tortillas in a skillet for 30 seconds on each side until warm and pliable.

Assemble tacos by spooning potatoes and eggs into warm tortillas, topping with cheese.

Finish with pico de gallo and avocado for flavor and freshness.

Fold tortillas, transfer to a plate, and serve with extra salsa or hot sauce if desired.