Heat the olive oil in a large skillet over medium heat and add the diced potatoes. Cook them for about 10-12 minutes, stirring occasionally until they're golden and crispy on the outside but tender inside.

While the potatoes are cooking, whisk together the eggs, milk, cumin, paprika, cayenne, salt, and pepper in a bowl. Set this mixture aside.

Once the potatoes are nearly done, add the onion and bell pepper to the same skillet and cook for another 3-4 minutes until they're softened. Then throw in the garlic and cook for 30 seconds until it's fragrant.

Pour the egg mixture into the skillet with the potatoes and vegetables. Reduce the heat to medium-low and gently stir occasionally until the eggs are just set but still moist, about 3-5 minutes.

While the eggs are finishing up, warm the tortillas. You can do this directly over a gas flame for 10-15 seconds per side, in a dry skillet, or wrapped in damp paper towels in the microwave for 30 seconds.

To assemble, spoon the egg and potato mixture onto each warm tortilla, top with shredded cheese, cilantro, and any other toppings. Fold and enjoy while they're hot!