Peel and dice potatoes into 1/2-inch cubes.
In small skillet, add oil and then diced potatoes. Set to medium and cook for about 8 minutes. Cover and stir 1 or 2 times while cooking. If needed, add 1/4 cup of water to keep potatoes from sticking. Season with salt, pepper and favorite "all purpose" seasoning. (Saute bell peppers with potatoes, if including them.)
In bowl, whisk eggs with salt and pepper. When potatoes have browned and softened, add eggs to the skillet. Scramble the eggs with the potatoes.
Once eggs have cooked, spoon into tortillas. Place in warm oven until ready to serve. Garnish tacos with shredded cheese or salsa.
Prepare fresh fruit, for side dish.
Serve Potato and Egg Breakfast Tacos with fruit.