Border breakfast bowls

Preheat oven to 400*
Take large warm tortillas and lightly brush with olive oil. Press into medium ramekins on a cookie sheet. Bake 8-10 minutes, checking often.

While bowls are baking, place one golf ball sized potato, cut into 1/4" pieces, 1/2 jalapeno, chopped, a slice of onion, chopped, and a teaspoon of oil for each serving in a preheated cast iron skillet. Saute for 8-10 minutes turning often.
When bowls are done, set aside to cool.
Add to skillet, one egg for each serving lightly beaten with a tsp of heavy cream. Turn gently without stopping until eggs are 85% done(eggs will finish while plating and serving). Add some shredded cheese and turn off heat.
Fill each cooled bowl with the egg hash. Top with a sprinkle of cheese and fresh herbs if available. Add a dash of your favorite hot sauce and enjoy.