This south of the border breakfast delight is a veritable flavor fiesta. Our version of "Huevos Rancheros," or farmer's eggs, eschews the traditional spicy chorizo for good old smoky bacon. Crispy potatoes are paired with fluffy scrambled eggs and nestled into soft flour tortillas. Finally, tacos are topped with homemade salsa, resulting in a handheld morning meal that's "¡muy delicioso!"
Cut potatoes into ½" cubes. Mince garlic. Peel and halve onion. Cut halves into a fine dice. Cut Roma tomato into ¼" 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.
Make the Salsa
Combine garlic, onion (to taste - start with ¼ 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.
Cook Potatoes and Eggs
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.
Plate the Dish
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.