Heat the oven to 425°F.
Toss the diced potatoes with a tablespoon of oil and spread them out on a greased sheet pan. Bake for 15 minutes.
While the potatoes are baking, brown and crumble the beef in a large skillet over medium heat.
Once the beef is cooked, add the diced onion and bell pepper. Season with some salt and pepper. Cook until the veggies are soft.
The potatoes should be done by now. Take the sheet pan out of the oven and use a metal spatula to scoot the potatoes over to one side. Remove the cooked beef and veggies from the skillet and put them onto the empty side of the sheet pan for now.
Crack the eggs into a medium-sized bowl. Add a few tablespoons of water and season with salt and pepper. Beat the eggs with a fork or whisk.
Return the skillet you used for the beef and veggies to the stove, and scramble the eggs in it.
Once the eggs are cooked, mix in the beef, veggies, and potatoes. Remove from the heat.
Scoop the filling into the tortillas and roll them closed.
Serve with hot sauce and/or ketchup.