Dice the potatoes into small cubes. In a large skillet, heat olive oil over medium heat. Add diced potatoes with garlic powder, smoked paprika, salt, and black pepper. Cook for 10-12 minutes until golden brown and crispy.

In a bowl, whisk the eggs. Add a splash of milk if desired. Melt butter in a separate skillet over medium-low heat. Pour egg mixture and scramble gently until fluffy and slightly undercooked, about 4-5 minutes.

Warm tortillas in a dry skillet for about 30 seconds on each side or microwave for 20-30 seconds wrapped in damp paper towel.

Assemble tacos by layering crispy potatoes and scrambled eggs on each tortilla. Sprinkle cheese on top while hot.

Serve immediately, allowing guests to add toppings like salsa or avocado.