Preheat the oven to 400°F. Line a large sheet pan with parchment paper.

Arrange the bacon slices on the prepared sheet pan in a single layer. Bake for 10 to 20 minutes, or until the bacon is as crisp as you like it. Transfer to a paper towel-lined plate and set aside.

While the bacon cooks, wash the potatoes and peel them if desired. Dice the potatoes into small, even pieces.

Place the diced potatoes in a microwave-safe bowl. Add the kosher salt and water and stir to combine. Cover the bowl with a dinner plate and microwave for about 5 minutes, or until the potatoes are just tender.

Carefully remove the bowl from the microwave. Drain any excess water, then transfer the potatoes to a clean kitchen towel and dry them well.

Heat a cast iron skillet or heavy skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until they are golden and crispy on the outside, about 5 minutes. Taste and season with more salt if needed.

Crack the eggs into a medium bowl. Add the heavy cream, if using, and whisk until the eggs are fully combined.

Heat a nonstick skillet over medium heat. Add the eggs and cook gently, dragging a spatula through the cooked egg and letting the uncooked egg run into the open space. Continue cooking just until the eggs are softly set.

Warm the flour tortillas in a dry skillet until soft and flexible.

To assemble, place a warm tortilla on a plate. Add some shredded Monterey Jack cheese, one strip of crispy bacon, a spoonful of crispy potatoes, and a spoonful of scrambled eggs.

Top with tomato salsa, tomatillo salsa, or both. Serve warm.