Dice the potatoes into small, even cubes and heat oil in a large skillet over medium-high heat. Cook for 10-15 minutes until golden brown and crispy.

Whisk the eggs in a mixing bowl until combined. In a separate skillet, scramble the eggs over medium heat for 3-5 minutes until fluffy.

Warm corn tortillas in a non-stick skillet over medium heat, cooking for 30 seconds on each side until pliable.

Assemble the tacos by placing crispy potatoes and scrambled eggs in each tortilla, then sprinkle with cheese.

Return the assembled tacos to the skillet briefly to melt the cheese or microwave for about 30 seconds.

Serve warm with desired toppings like pico de gallo, guacamole, or sour cream.