Directions

1. 1

   Heat a large sauté pan over medium heat. Add the diced pancetta and cook, stirring occasionally, until the meat is crispy and all the fat has rendered, about 8-10 minutes. Transfer the cooked pancetta to a paper towel-lined plate using a slotted spoon, and set aside.

2. 2

   Add 1 tablespoon of olive oil to the same pan. Add the diced red potatoes and cook over medium heat, stirring occasionally, for 15-20 minutes depending on how small you cut them. The potatoes should be golden and crispy on the outside and tender on the inside.

3. 3

   When the potatoes are almost tender, sprinkle the seasoned salt, garlic powder, and black pepper over them. Stir to combine and cook until the potatoes are fully tender and the edges are crispy. Transfer the potatoes to a clean plate.

4. 4

   In a small bowl, beat the 6 eggs together with a pinch of salt and pepper. Add the remaining 1 tablespoon of olive oil to the pan and increase heat to medium-high. Pour in the beaten eggs and scramble, stirring frequently, until the eggs are fully cooked through with no visible runny portions, about 3-5 minutes.

5. 5

   To assemble the tacos, warm the corn tortillas if not already warm. Place equal portions of the scrambled eggs in the center of each tortilla. Top each with some of the crumbled pancetta and diced potatoes. Garnish with avocado slices, fresh cilantro, and hot sauce as desired. Serve immediately.