Ingredients

• 6 eggs
• 1 pat of butter (optional)
• 1⁄2 cup heavy whipping cream (optional)
• 1⁄2 pound cheddar cheese
• 2 medium potatoes
• Onion
• 1⁄2 pound hickory-smoked bacon
• 6 tortillas

Directions

1. In a mixing bowl, scramble 6 eggs with a hand mixer. You can add a pat of butter or 1⁄2 cup heavy whipping cream for super-rich eggs. You don’t want to, just crack the egg and scramble the eggs in the pan because then the white and the yolk will remain separate.
2. Take your cheddar cheese and grate it. Set aside. Cube your potatoes and sprinkle them with salt and pepper. Using 1⁄2 cup vegetable or canola oil, heat up your saucepan, getting the oil nice and hot before you cook your potatoes so they don’t get soggy. Add a bit of onion for flavor and cook your potatoes. Strain the oil out and put your potatoes back in the pan. Lower your heat, and slowly cook your eggs for a classic potato and egg combination.
3. In a separate pan, fry your bacon. We like a nice hickory bacon. While we prefer a firm, not completely cripsy bacon, you can make yours to your preference. Strain your bacon and place on a plate with a paper towel to soak up the excess oil.
4. Warm your tortillas on either a comal, if you have one, or a cast-iron skillet to simulate a flattop grill.
5. Fill your tortilla with your potato and egg, add your bacon and sprinkle on your cheese. Eat your taco and enjoy!