Prepare the Potatoes:
Wash and dry the potatoes thoroughly. Poke holes into the potatoes with a fork.
Microwave the potatoes until they are fork-tender but still have a bit of firmness. (About 2-3 minutes per side, depending on size).
Once done, dice the potatoes into bite-sized pieces.
Heat a large skillet over medium heat and add oil.
Add diced potatoes, paprika, granulated garlic, cumin, salt, and pepper. Stir to coat the potatoes evenly.
Press the potatoes down into a single layer and cook for 3-4 minutes without stirring. Flip the potatoes and cook until they’re golden brown and crispy. The longer you cook, the crispier they will become.
Cook the Eggs:
In a separate skillet, heat cooking spray or butter over medium heat.
Beat the eggs in a bowl, season with salt and pepper, then scramble them in the skillet until cooked to your desired doneness.
Assemble the Tacos:
Preheat oven to 425°F (220°C).
Heat the corn tortillas over an open flame or in a skillet until warm.
Place the tortillas on a baking sheet and spread 2 tablespoons of refried beans onto each one.
Divide the scrambled eggs evenly over the tortillas, followed by a spoonful of the crispy potatoes.
Top each taco with 1-2 tablespoons of shredded cheese.
Bake in the preheated oven for about 10 minutes, or until the cheese is melted and the tacos are heated through.
Serving:
Add optional toppings like pico de gallo, salsa, hot sauce, guacamole, avocado chunks, cilantro, or a squeeze of lime juice. Serve immediately and enjoy!