Breakfast Tacos

Method

1. fry6 min
   medium, bacon first
   bacon until crisp, lifted out, fat kept — the fat is about to cook the potatoes, which is the whole reason to cook these two in this order
2. fry8 min
   medium-high, in the bacon fat, undisturbed at first
   potatoes in a single layer, left alone two minutes before the first turn, then tossed until brown-edged and tender — small dice is the spec; big chunks are home fries, and home fries fall out of a taco
3. cook3 min
   low, butter, pulled early
   eggs whisked with salt + pepper into foaming butter over LOW heat, pushed slowly into large soft curds and pulled while still glossy — they finish cooking in the taco's warmth; eggs scrambled hard survive, but softness is what separates a great breakfast taco from a gas-station one
4. toast3 min
   dry skillet or open flame
   tortillas until puffed in spots, kept in a towel — flour tortillas want less time than corn; they should stay soft and foldable, with just a little blister for flavor
5. top3 min
   eggs, then everything warm, cheese between
   eggs first, cheese directly on the hot eggs so it melts, then potatoes + bacon, salsa last — built in this order the cheese glues the layers and the salsa stays bright on top instead of soaking the tortilla