In a large skillet, heat up 2 tbsp. of avocado oil. Add the potatoes in. Cover with a lid for the first 5 minutes to allow the potatoes to steam and soften. Stir occasionally. I like using the frozen diced breakfast potatoes for this. Note that if you use fresh, the cook time will take longer.
After the potatoes soften, remove the lid and add in the pepper and onion. Allow the potatoes, peppers and onions to brown . When they are cooked through and crisp, move them to a plate and add a little olive oil to the skillet (about 2 tsp.).
You may want to move the pan off the heat for minute and add the eggs. Turn the heat down to low so your eggs don't cook too quickly. Add in the spinach and slowly fold the eggs until they are cooked to your liking. Season with salt and pepper to taste.
Keep your eggs and potatoes warm while you warm some tortillas in a skillet. I like to use a cast iron skillet and just put it up on high. If you have a gas stove, I'd recommend toasting over the open flame. It will only take like 10 seconds per tortilla.
I used Siete Foods Grain Free tortillas for this recipe. You can also use corn. Add 1/8th of the egg mix , some of the potatoes and hot sauce to your tastes. You can add cheese or avocado too. Just know that changes the nutrition info. ENJOY!
Please note that the nutrition facts are measured using specific things. The values were calculated in My Fitness Pal. If you change out the tortillas to regular flour or corn this will effect the nutrition values drastically.