Begin by peeling and dicing about two medium potatoes into small cubes. Place them in a pot of salted water and bring it to a boil over high heat. Once boiling, reduce to medium heat and simmer for about 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes thoroughly and set aside.

In a non-stick skillet over low heat, add a splash of oil or a small pat of butter. Crack in four large eggs and gently stir them with a spatula, allowing soft curds to form, which should take about 5-7 minutes. The eggs should look slightly runny; removing them from heat at this stage will ensure a creamy texture.

Once the eggs are ready, add the cooked potatoes to the skillet and mix gently. Season the mixture with salt and pepper to taste, allowing the flavors to meld together for another minute or two on low heat.

In a hot skillet, heat your tortillas, one at a time, over medium-high heat for about 30 seconds on each side, until they puff slightly and turn golden brown.

Lay each warmed tortilla flat and spoon the potato and egg mixture onto the center. Sprinkle shredded cheddar cheese on top while the filling is warm to allow it to melt slightly.

Customize your tacos with favorite toppings such as hot sauce, slices of jalapeños, or fresh herbs like cilantro.