Ingredients

For the Salsa

• 1 small jalapeño pepper, coarsely chopped, optional*

• 1/2 medium onion, coarsely chopped, about 1/2 cup

• 2 large cloves garlic, crushed

• 1 (14 1/2-ounce) can diced tomatoes

• 2 tablespoons coarsely chopped fresh cilantro, optional

• 2 tablespoons freshly squeezed lime juice (from 1 small lime)

• 1/2 teaspoon fine salt, more to taste

For the Tacos

• 4 slices thick-cut bacon, coarsely chopped

• 2 small waxy potatoes, peeled and cut into 1/2-inch dice, about 1 cup

• Fine salt

• Freshly ground black pepper

• 8 large eggs, lightly beaten

• 1/2 cup shredded mild cheddar cheese

• 4 (7- to 9-inch) flour tortillas

Directions

Make the Salsa

1. Gather the ingredients.
2. Add the jalapeño, if using, onion, garlic, tomatoes, cilantro, lime, and salt to a blender or food processor. Process until slightly chunky, or to your liking. Taste and adjust for seasoning.

Make the Tacos

1. Gather the ingredients.
2. Line a plate with paper towels. In a large nonstick skillet with a lid, sauté the bacon over medium heat, stirring occasionally, until cooked through and just beginning to crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to the prepared plate. Pour off all but 2 tablespoons of the rendered fat and reserve.
3. Add the potatoes to the skillet along with a large pinch each of salt and black pepper. Sauté until the potato is cooked through and browned nicely, 6 to 8 minutes. Remove the potato to the plate with the bacon. There should be a little fat left in the pan for cooking the eggs. If the pan is dry, add a couple teaspoons of the reserved bacon fat.
4. Pour the eggs into the pan along with a large pinch each of salt and black pepper. Cook, stirring constantly, until the eggs are set but still slightly wet-looking, about 2 minutes. Turn off the heat.
5. Use a spatula to form the eggs into 4 equal oblong shapes that will fit nicely in the tortillas. Sprinkle 2 tablespoons of cheese over the top of each portion of eggs and let sit, covered, while you warm the tortillas through. The heat from the eggs and the pan will melt the cheese.
6. In another dry skillet, warm the tortillas over medium heat until slightly puffed, about 20 seconds on each side.
7. Fill each tortilla with one egg and cheese portion, top with 1/4 of the bacon crumbles and 1/4 of the diced potatoes. Repeat with the remaining tortillas. Serve hot with the salsa.