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1
In a 10-inch heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking and fry tortillas, 1 at a time, turning with tongs, until pale golden and crisp, about 1 1/2 minutes.
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2
Transfer tortillas as fried with tongs to paper towels to drain and cool completely.
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3
Tortillas may be fried 1 week ahead and kept in an airtight container at room temperature.
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4
Preheat oven to 350 degrees F.
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5
In a shallow baking pan fitted with a rack, arrange bacon in 1 layer and cook in middle of oven, turning occasionally, until crisp.
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6
Transfer bacon to paper towels to drain.
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7
Then crumble bacon and set aside.
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8
(Bacon may be made 1 1/4 hours ahead and kept warm on baking sheet in turned-off oven.)
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9
Peel potatoes and cut into 1/2-inch cubes.
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10
In a 12-inch non-stick skillet heat water and 2 tablespoons butter over moderate heat until butter is melted.
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11
Add potatoes and cook, covered, over moderately low heat 6 minutes.
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12
Remove lid and cook potatoes over moderately high heat, stirring occasionally, until golden and tender.
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13
Potatoes may be made 1 hour ahead and kept warm on baking sheet in turned-off oven.
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14
In a bowl whisk together eggs, scallions, and salt and pepper, to taste.
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15
In a skillet, heat remaining 2 tablespoons butter over low heat until melted.
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16
Add eggs and cook, stirring and breaking up into bite-size pieces, until just cooked throughthe key here is to cook them slow and low.
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17
Eggs may be made 45 minutes ahead and kept covered.
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18
Spoon potatoes, bacon, and eggs onto tortillas and top with sour cream, scallion, cilantro, and salsa.
