In a small to medium skillet, add a swab of grass fed butter over medium/high heat.

Add diced potatoes and saute until they are golden brown and beginning to crisp on the edtegs, about 5 minutes.

Set potatoes aside on a plate.

In the same skillet, add more butter and mixed eggs.

Scramble until they are done, making sure not to overcook the eggs.

Warm your tortillas then add potatoes and eggs inside them. Add your favorite salsa and cilantro, if desired.