How to make it:
This is all done in one large skillet, just removing each food as you go along.

Cook up the chorizo over medium heat, chopping into small pieces. When cooked, scoop onto a plate and set aside.

Cook the bacon strips to your liking. Set aside.

Dice up the potatoes into a small dice. The smaller they are, the quicker they'll cook. Add to the bacon grease with garlic powder and a small pinch of salt. Add a splash of olive oil if the pan is too dry and the potatoes start sticking. Cook over medium heat, stirring/flipping every so often, until golden brown and fork-tender. Set aside.

Crack 6 eggs into a bowl and add a splash of cream. Whisk until combined. Pour into the skillet and push the eggs with a spatula from the outside in. Remove from pan. 

Lay a tortilla in the pan and add ingredients onto one half-side.

Fold the tortilla in half and cook each side for 1-2 minutes on medium heat, just until they become crispy golden brown.

Serve hot and enjoy!

You can serve with salsa, sour cream, or any other favorite topping you love.

Notes: If there are any leftovers, wrap the taco up in parchment paper and freeze them in a freezer zip lock bag. To reheat, remove from paper wrap and either: place in the microwave starting at 30 seconds and add 15 second intervals; place in the air fryer at 375° for ~5 minutes; or reheat on the stovetop over low-medium heat, flipping back and forth until fully heated through.