Heat 2 tablespoons of olive oil in a medium skillet over medium heat until shimmering.

Add diced potatoes, season with salt and pepper, and cook for 10-12 minutes, stirring occasionally until golden brown.

In a mixing bowl, whisk together 4 eggs, ¼ cup of milk, and a pinch of salt and pepper until smooth.

Melt 1 tablespoon of butter in a separate pan, pour in the egg mixture, and cook gently, stirring until just set.

Warm the flour tortillas in a preheated oven at 350°F for about 5-10 minutes or microwave for 15-20 seconds.

Assemble the tacos by placing scrambled eggs on each tortilla, followed by crispy potatoes, and sprinkle with cheddar cheese.

Top with salsa and cilantro, if using, and serve warm.