Step 1

Place the potatoes in a medium saucepan and cover by 1 inch with cold water. Bring to a boil over high heat, then simmer just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.

Step 2

Meanwhile, cook the bacon over medium heat in a large cast iron skillet, flipping halfway through, until the fat has rendered out and the bacon is crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Once cool, crumble the bacon.

Step 3

Add the potatoes, onion, bell pepper, cumin, paprika, 1/2 teaspoon of the salt, and pepper to the bacon skillet over medium heat. Cook, stirring occasionally, until soft and the vegetables are lightly browned around the edges, about 8 minutes.

Step 4

Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the remaining 1/2 teaspoon salt and milk until just combined.

Step 5

Melt the butter in a medium nonstick skillet over medium-low heat. Pour in the egg mixture. Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked parts from the edges of the pan to the center, until they are just set but not dry. Remove from the heat.

Step 6

To assemble, fill each tortilla with about 1/4 cup of eggs, 1/4 cup of the vegetable mixture, crumbled bacon, cheese, and pico de gallo.