Heat butter or oil in a skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook until golden and tender, about 12-15 minutes. Stir occasionally.

In a separate skillet (or the same one after removing potatoes), cook the eggs to your liking—scrambled or fried. Season lightly.

Warm tortillas on a dry skillet or in foil in the oven for a few minutes until soft and pliable.

Assemble each taco by layering potatoes, then an egg, and topping with shredded cheddar cheese.

Add cilantro and salsa or any toppings of choice, then serve immediately.