Dice the potatoes into uniform pieces. Heat olive oil in a skillet and add the potatoes, garlic powder, smoked paprika, chili powder, salt, and pepper. Sauté for 10-12 minutes until golden brown and crispy. Transfer to a paper towel-lined plate.

In a bowl, crack eggs and whisk with milk if desired. Heat butter or oil in a non-stick skillet over low heat, pour in the egg mixture, and stir gently until soft curds form, about 5-7 minutes.

Warm tortillas in a dry skillet for 15-30 seconds on each side, or microwave in stacks covered with a damp paper towel for 15 seconds.

Assemble tacos by placing crispy potatoes in the center of a warm tortilla, adding scrambled eggs on top, and sprinkling with cheese. Add any additional toppings as desired.

Serve the tacos warm, enjoying them alongside a side of fresh fruit salad or hash browns.