Wash and dice the potatoes into small cubes. Heat a large skillet over medium-high heat and drizzle in olive oil. Add potatoes, garlic powder, smoked paprika, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until golden brown.

While the potatoes are cooking, whisk eggs in a bowl with a splash of milk. In a separate skillet, melt butter over medium heat. Pour in the egg mixture and stir gently for about 3-4 minutes until fluffy.

Heat a dry skillet over medium heat and warm each tortilla for about 20 seconds on each side. Alternatively, microwave wrapped in a damp towel for 30 seconds.

Take a warm tortilla and assemble the tacos by adding crispy potatoes, scrambled eggs, and topped with shredded cheese.

Fold the tacos gently and serve immediately for the best texture.