Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl. Toss with 1 tablespoon vinegar and let cool slightly. Stir in the remaining 1 tablespoon vinegar and the olive oil. Add the celery, dill and red onion; toss and season with salt and pepper.
Pour the eggs into a large nonstick skillet off the heat. Add the crème fraîche, a pinch of salt and a few grinds of pepper and stir well. Turn the heat to medium and cook, stirring and scraping up the pan with a rubber spatula, until the eggs are just set but still creamy, 4 to 5 minutes. Remove from the heat and stir in the smoked trout and chives.
Warm the tortillas as the label directs. Divide the eggs among the tortillas. Fold in the ends and roll up. Serve with the potato salad.