Heat 1 tablespoon oil in a large skillet over medium heat. Add potatoes, stir and cover. Stir every 3 minutes, making sure potatoes don’t stick to the pan. After 15 minutes, add paprika and season with garlic salt. Pierce a fork through a piece of potato checking for tenderness. Cover and continue cooking for 5 minutes if potatoes are still firm. Remove from heat and keep warm.
Heat remaining oil in a large skillet over medium-low heat. Add onion and cook until tender; approximately 3 minutes. Fold in eggs, add tomato and jalapeño, stirring slowly until eggs are set; approximately 5 minutes. Remove from heat and keep warm.
Heat a large comal or skillet over medium heat. Warm up tortillas one at a time. Remove from heat and keep warm. Divide egg mixture and potato mixture between the two tortillas. Roll, and slice in half. Serve.
Servings 0