Potato, Egg and Cheese Breakfast Tacos

INGREDIENTS

• 2 large ripe tomatoes, seeded and diced
• 1/2 cup finely chopped yellow onion
• 3 Tbs. minced fresh cilantro
• 1 Tbs. fresh lime juice
• 1/2 jalapeño chili, seeded and minced, plus more, to taste
• Kosher salt, to taste
• 2 large russet potatoes, scrubbed but unpeeled
• Kosher salt, to taste, plus 3/4 tsp.
• 2 Tbs. olive oil
• 1 small yellow onion, chopped
• Freshly ground pepper, to taste, plus 1/4 tsp.
• 8 eggs
• 1 Tbs. unsalted butter
• 8 corn or flour tortillas, each about 6 inches in diameter, warmed
• 1 cup shredded Monterey jack or cheddar cheese