Start by dicing the potatoes into small, uniform cubes. Heat a tablespoon of vegetable oil in a large skillet over medium-high heat, then add the potatoes and cook until golden brown and tender, about 10-15 minutes.

While the potatoes cook, fry the bacon in a separate pan until crispy. Remove the bacon and crumble it, setting it aside.

In the same pan used for bacon, whisk the eggs with a pinch of salt and pepper. Scramble the eggs until just set, then remove from heat.

Warm the flour tortillas in a dry skillet or microwave until pliable.

Assemble the tacos by layering scrambled eggs, cooked potatoes, crumbled bacon, and shredded cheddar cheese onto each tortilla. Garnish with sliced avocado and a dollop of salsa.