Begin by dicing the potatoes into ½-inch cubes for even cooking. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the diced potatoes, seasoning them with garlic powder, smoked paprika, and salt. Cook for 10-12 minutes until golden brown and crispy.

While the potatoes are cooking, crack 6 large eggs into a bowl and whisk them together with ¼ cup of milk, if using. In a separate skillet, melt 1 tablespoon of butter over medium-low heat. Pour in the egg mixture and gently stir with a spatula. Cook for about 5-7 minutes until soft curds form.

To prepare the tortillas, place a dry skillet over medium heat. Each tortilla should be heated for 15-20 seconds on each side until warm and pliable. Alternatively, warm them in the microwave wrapped in a damp paper towel for about 30 seconds.

Start assembling by placing crispy potatoes on the center of each warm tortilla, followed by fluffy scrambled eggs. Sprinkle 1 cup of shredded cheese over the top, allowing it to melt slightly.

Serve immediately while warm. Pair with sides like fresh fruit salad or crispy hash browns.