Cut the russet potatoes into irregular 1/2-inch cubes. Cover them with 4 cups cold water and microwave at full power for 5 minutes. Drain well and pat dry. Then heat avocado oil over medium-high heat, about 7 on a 10-dial. Add the cubes in one layer and cook for 10 to 12 minutes. Turn them every 3 minutes with a thin spatula. Next, add smoked paprika, garlic powder, half the kosher salt and the black pepper. The potato edges should turn deep golden while the centers stay creamy. You’ll hear a steady sizzle and smell toasted paprika. Go past 12 minutes and the smallest cubes can harden. Crisp them hot and dry because surface moisture blocks browning.

Push the crisp potatoes toward the outer edge of the same skillet. Add diced yellow onion and diced poblano pepper to the center. Keep the heat at medium, about 5 on a 10-dial. Cook for 5 to 6 minutes and stir the vegetables every minute. Then fold them through the potatoes with broad scooping motions and cook 2 more minutes. Meanwhile, watch for the onion to turn translucent and the poblano to soften while keeping green flecks. The potatoes should remain golden and dry. You’ll smell a sweet pepper aroma. Cook longer than 8 minutes and the onion can scorch against the hot iron. Fold gently because rough stirring crushes the creamy potato centers.

Whisk 8 large eggs with whole milk and the remaining kosher salt for 45 seconds. Heat unsalted butter over medium-low heat, about 3 on a 10-dial. Pour in the eggs and wait 20 seconds. Then drag a silicone spatula from the edges toward the center every 10 seconds. Cook for 3 to 4 minutes and stop while the curds still look glossy. The eggs should form soft yellow folds with a little moisture between them. You’ll hear only a quiet hiss and smell warm butter. Remove the pan when no liquid runs across the bottom. Go past 4 minutes and the curds turn dry and tight. (I used to cook them until matte, they dried out inside the tacos.) Low heat protects tender egg proteins.

Warm the 8 flour tortillas at 325°F for 4 minutes until flexible. Lay them open and divide the potato mixture and soft eggs across the centers. Add 1 cup of shredded sharp cheddar. Keep a 1-inch border around each tortilla. Fold each tortilla into a loose U-shape and press only at the base so the filling stays visible. Next, check that each taco holds about 1/2 cup filling without splitting. The tortillas should bend without cracking and the cheddar should begin softening against the warm eggs. Overfill them and the potatoes tumble out during toasting. Assemble while everything stays hot because residual heat starts melting the cheddar.

Arrange the 8 folded tacos seam-side down in the 9 by 13-inch white ceramic baking dish. Scatter the remaining 1/2 cup sharp cheddar over the exposed filling. Bake at 375°F for 7 to 9 minutes. Rotate the dish at minute 5. The tortilla edges should gain light brown freckles while the cheese turns glossy and drapes over the potatoes. Finally, plate 2 tacos and spoon pico de gallo into their openings. Add chopped cilantro and squeeze fresh lime juice over the filling. Serve within 5 minutes. The cheese should stretch in short strands and the potato corners should stay crisp. Wait too long and steam softens the tortillas. Bake briefly because high heat melts cheese without drying the eggs.