Dice 2 medium russet or Yukon gold potatoes into 1/2-inch cubes. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the potato cubes and season with 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and salt to taste. Cook for 10-12 minutes until golden brown and crispy. Drain on paper towels.

In a bowl, whisk together 4 large eggs, a splash of milk (if desired), and a pinch of salt until well combined. Heat 1 tablespoon of butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir, cooking for about 3-4 minutes until just set but still creamy. Remove from heat.

Warm 4 flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. Alternatively, wrap in a damp paper towel and microwave for 15-20 seconds.

Lay a warm tortilla on a plate and add crispy potatoes in the center. Spoon fluffy scrambled eggs over the potatoes, followed by a sprinkle of shredded cheese (1/4 cup).

Add your favorite toppings like fresh salsa, sliced avocado, or chopped cilantro. Fold tortilla around the filling and serve immediately.