Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced potatoes, seasoning with salt and pepper. Cook for 10-12 minutes until golden brown and tender.

In a mixing bowl, whisk together 4 large eggs with salt and pepper. Pour egg mixture into the skillet with cooked potatoes. Scramble for 3-5 minutes until fully cooked and fluffy.

In a separate skillet, warm 8 tortillas on low heat for 30 seconds on each side until pliable.

Divide potato and egg mixture among the warm tortillas. Top with 1 cup of shredded cheese and any desired toppings. Serve immediately.