Bacon:

1. Pre heat oven to 400 F. Place strips of bacon on 1-2 foil lined baking sheets. Just make sure the bacon is not overlapping. Give them room! Bake for 20 minutes, rotating pans once, midway. Check around 15 minutes to make sure it isn’t burning. Let drain on paper towels. When cooled, chop bacon slices into small pieces. Set aside. Reserve the bacon grease.

Potatoes

1. Place seasonings in a large bowl, set aside.
2. Place the peeled and chopped potatoes in a large pot of cool water over high heat. Bring to a boil and add salt and baking soda. Stir and return to a boil, cooking until potatoes are fork tender about 7 minutes.
3. Drain and let rest in the strainer for a minute or two. Transfer to the large bowl with the spices and toss roughly. You want the potatoes to get “rough edges.”
4. Pour the reserved bacon grease (you’re looking for 2 tablespoons) onto potatoes and toss. Bake in 400 degree oven for 20 minutes. Stir and return to oven for 10-20 more minutes until potatoes are crispy.

Eggs

1. Melt butter in a large cast iron skillet over medium-low. While butter melts, whisk eggs vigorously in a large bowl. Pour eggs into skillet and cook, stirring occasionally. This will take 5-7 minutes total. Be patient. Step aside for 30 seconds, then stir, gently scraping egg off the bottom of the pan and folding into the eggs.Wait, fold. Wait, fold. When most of the eggs are cooked, add the cheese and a good sprinkle of salt (3/4 teaspoon). Fold again. Remove from heat when the eggs are mostly cooked through.

Assembly:

1. Add about a quarter cup of egg, a few tablespoons of bacon and potato to warmed flour tortilla and top with salsa or hot sauce if desired.