1. 1. Prep Potatoes: Start by peeling (optional) and dicing the russet potatoes into small cubes. Smaller pieces will cook more evenly and become crispier.

2. 2. Season Potatoes: Toss the diced potatoes in a bowl with the oil, paprika, granulated garlic, cumin, salt, and black pepper. Make sure the potatoes are well-coated to enhance their flavor.

3. 3. Cook Potatoes: Heat a skillet over medium heat, then add the seasoned potatoes. Cook them for about 12–18 minutes, stirring occasionally until golden-brown and crispy.

4. 4. Cook Eggs: In a separate pan, scramble the eggs on medium heat until fully cooked. They should be fluffy and soft but not overly wet.

5. 5. Warm Tortillas: Warm the corn tortillas in a dry skillet or microwave just before assembling the tacos.

6. 6. Assemble Tacos: Spread a generous amount of refried beans on each tortilla. Add a layer of crispy potatoes, followed by scrambled eggs, and finish with shredded cheese.

7. 7. Add Toppings: Top your tacos with optional ingredients such as pico de gallo, salsa, hot sauce, guacamole, avocado chunks, fresh cilantro, or a squeeze of lime juice to add brightness.