Ingridients:

• 6 slices bacon
• 1 russet potato, peeled and cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 6 large eggs, lightly beaten
• ½ cup shredded Mexican blend cheese

for serving

• Tortillas, warmed
• Pico de gallo
• Shredded Mexican blend cheese
• Chopped fresh cilantro leaves

• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the skillet.
• Add potatoes to the skillet and cook, stirring often, until golden brown and crisp, about 12-14 minutes; season with salt and pepper, to taste. Transfer to a paper towel-lined plate; keep warm.
• Reduce heat to medium. Melt butter in the skillet; add eggs, and cook, stirring occasionally, until they just begin to set. Stir in cheese and continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; season with salt and pepper, to taste.
• Serve bacon, potatoes and eggs in tortillas with desired toppings.