Don Juan Taco "Et Taco Grande"

about 15 - 20 minutes before serving, pre-heat griddle for flour tortillas at medium heat. Scrub potato, peel, dice, boil until soft; careful not to over-boil. Drain immediately and let cool. In 10 inch skillet over high heat, add vegetable oil. When oil is hot place potatoes in skilled, stir occasionally and then add salt, pepper, and paprika. Mix well and continue to stir until all spices are spread out as evenly as possible. Drain oil. In separate 10 inch skillet, cook the chopped bacon over medium-high heat until cripy. Then drain most of the bacon drippings, leaving a little behin, to continue cooking the remaining ingredients. While bacon is cooking, place the eggs in a bowl beat with a whisk and set aside. When bacon is completely cooked, and still over medium hear, add the diced potatoes and mix. After all ingredients are mixed well, pour eggs over the rest of the potato and bacon mixture. Stir over medium heat, when egg mixture begins to set, with a cooking spoon (or spatula), stir cooked portions slightly so thin, uncooked part flows to bottom. Avoid constant stirring. Cook until eggs are slightly set and all the ingredients are well mixed. About 3 to 5 minutes. Heat tortillas on the griddle by turning them over every few seconds. Tortillas are ready when they have puffed up on each side. Flour tortillas are to be served soft with some golden spots, so be careful not to burn or toast them. When tortillas are ready, place a tortilla on a plate (or taco basket) and add a large heaping spoonful of the egg mixture over the middle of the tortilla. Fold the tortilla over, garnish with shredded american cheese and serve with Juan in a million hot sauce.