Heat 2 tablespoons of olive oil over medium heat, add 2 cups of diced potatoes, season with salt and pepper, sauté for 10-12 minutes until golden brown.

In a bowl, whisk together 4 eggs, 2 tablespoons of milk, a pinch of salt, and a dash of pepper until smooth.

In a non-stick pan, melt 1 tablespoon of butter, then pour in the egg mixture, stirring gently for about 3-4 minutes until slightly runny.

Warm 4 flour tortillas in a dry skillet for about 30 seconds on each side until pliable.

Assemble by placing crispy potatoes on each tortilla, add scrambled eggs, and top with shredded cheddar cheese.

Serve warm with salsa and cilantro on top, if desired.