Cut potatoes into 1/2" cubes. Mince garlic. Peel and halve onion. Cut halves into a fine dice. Cut Roma tomato into 1/4" dice. Stem and coarsely chop cilantro. Zest and halve lime.

Place bacon on prepared baking sheet, leaving space between each strip. Bake 15-20 minutes, or until desired crispness is reached. Transfer to a paper-towel lined plate, and once cooled, crumble or chop into a medium dice.

Combine garlic, onion (to taste - start with 1/4 cup), tomatoes, 2 tsp. lime juice (to taste), and cilantro (reserving a bit for garnish) in a mixing bowl. Season with a pinch of salt and pepper and set aside.

Heat 2 tsp. olive oil in a medium pan over medium heat. Add potatoes and cook 10-12 minutes, flipping occasionally, until fork-tender and crispy. Once potatoes have browned, add liquid egg to pan and scramble until eggs form soft curds and no liquid remains, 3-5 minutes. Season with a pinch of salt and pepper. Transfer eggs and potatoes to a plate. Wipe pan clean.

Return pan used to cook eggs to low heat. Add flour tortillas one at a time and cover, flipping occasionally, until warm. Alternatively, wrap a stack of six tortillas in a foil packet and place in (off, but still warm) oven for 3-5 minutes after bacon has finished cooking.

Divide half the skillet potatoes and eggs among 3 tortillas for one serving and top with bacon and cheese. Garnish with a spoonful of salsa, remaining cilantro, and lime zest.