Preheat the oven to 300 degrees F. Set a taco rack on a rimmed baking sheet.
Put 2 tablespoons of the oil in a small bowl. Add the chili powder, cumin, garlic powder, onion powder, paprika and coriander and stir to combine. Brush the spiced oil onto both sides of each of the tortillas and arrange them in the prepared taco rack. Put a piece of foil in the middle of each taco to prevent it from curling in during baking. Bake until super crispy, about 20 minutes. Remove from the oven and increase the oven temperature to 450 degrees F. Leave the taco shells in the taco rack and set aside.
Meanwhile, place the chiles in a large cast-iron skillet over high heat. Toast until charred all over, 5 to 7 minutes. Transfer to a bowl and cover with plastic wrap. Let the chiles steam until the outer skin begins to loosen and the chiles are cool enough to handle, about 15 minutes. Peel, seed and slice the chiles. Set aside and wipe out the skillet.
Meanwhile, dice the potato into small cubes. Heat the remaining 2 tablespoons oil in the skillet over high heat. Add the potatoes, thyme and rosemary, then season with salt and pepper. Cook, stirring occasionally, until the potatoes are brown and crispy on all sides, 15 to 20 minutes. Remove from the heat and set aside.
Melt the butter in a small nonstick skillet over medium heat. Whisk the eggs together in a small bowl with a fork and sprinkle with salt and pepper. Add the eggs to the skillet and cook until they're just ever so slightly runny but cooked through, 2 to 3 minutes. Remove from the heat and set aside.
Fill the taco shells in the taco rack with the potatoes, eggs and roasted chile. Top with the cheese. Bake until the cheese is hot and melted, 4 to 5 minutes.
Remove from the oven, top with the Pico de Gallo and enjoy!
Pico de Gallo:
Yield:Makes 1 1/4 cups.
Combine the tomatoes, onions, jalapeno, cilantro and lime juice in a small bowl. Season with salt and stir.
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