Begin by dicing your potatoes into small cubes and heating a tablespoon of oil in a skillet over medium heat. Cook until golden brown and crispy.

Whisk together your eggs and season with salt and pepper. Cook in a non-stick skillet until light and fluffy. Mix with the crispy potatoes.

Lay a tortilla flat on a clean surface, fill with the potato and egg mixture, sprinkle with cheese, and roll tightly.

Preheat oven to 350°F. Fill a baking dish with assembled enchiladas, pour sauce on top, and sprinkle remaining cheese.

Bake for 25-30 minutes until cheese is melted and bubbly. Keep an eye on them for a golden top.

Remove from oven, allow to cool, and garnish with avocado slices, fresh herbs, or sour cream.