1. Preheat your oven to 375°F (190°C). Heat the canola oil in a 10-inch skillet over medium heat. Add the cubed potatoes and taco seasoning, stirring to coat. Cook for 15 to 20 minutes, turning every 5 minutes, until the potatoes are soft.

2. While the potatoes are cooking, arrange the 8 soft corn tortillas in a 13×9-inch glass baking dish so they stand up and are ready for filling.

3. In another skillet, cook the beaten eggs over medium heat, stirring frequently until they are just set.

4. Layer the seasoned potatoes and scrambled eggs into each tortilla. Top each taco with 1 tablespoon of shredded Monterey Jack cheese.

5. Place the assembled tacos in the preheated oven and bake for 10 minutes until the cheese is melted and bubbly. Serve immediately and enjoy.