Grate the Potato: Start by grating a small potato to yield about 1/2 cup. Divide this into two equal portions of 1/4 cup each for the taco bases.

Heat the Skillet: In a nonstick skillet, heat 1 tablespoon of olive oil or butter over medium heat until it shimmers.

Form the Tacos: Place the grated potato into the skillet to create two thin mounds. Season generously with salt and let them cook undisturbed for about 3-4 minutes or until golden brown.

Add Cheese: Sprinkle 2 tablespoons of grated cheese over each potato mound, allowing it to melt beautifully.

Crack the Eggs: Make a small indent in the center of the melted cheese on each mound and crack an egg into each one.

Season and Cover: Lightly sprinkle with salt and pepper, cover the skillet, and cook for about 3-4 minutes until the eggs are set to your liking.

Assemble Tacos: Gently slide each crispy potato-cheese-egg pile onto warm tortillas.

Serve: Present your tasty tacos with a drizzle of hot sauce and a squeeze of fresh lime for an extra flavor boost.