While fire is catching, chop or slice potatoes (we used red potatoes). Chopping into bite-sized chunks is better for use in tacos, though slicing normally creates crispier potatoes, great for a side dish.
Dump potatoes into a grilling pan and drizzle oil over them. Sprinkle spices on top.
Cover pan with aluminum foil and carefully shake to distribute oil.
Place covered potatoes over fire.
Next, it’s time for eggs. Pour a little oil into the cast iron skillet and tilt around to distribute over bottom of pan.
Either crack eggs directly into skillet or into a cup (which means you can scramble them, whisk in milk or cheese or veggies, etc. in the cup) and use the spatula to scramble. Campfires cook fast, so stay nearby.
Dump finished eggs into another grilling pan and set aside (or in a cooler area of the campfire so they don’t get overcooked).
For the meats, either cook in the skillet as well or lay directly on the campfire grill.
Warm tortillas over the fire, mix everything together in said tortilla, add cheese or additional toppings.