• Wash and dry produce. Dice potatoes into 1⁄2-inch pieces. Place in a medium microwave-safe bowl. Season with salt; toss to combine. Microwave until fork- tender, 6-8 minutes. Set aside.

• Dice tomato into 1⁄2-inch pieces. Season with salt and pepper.

• In a second medium bowl, whisk together eggs*, cream cheese, and 1⁄4 tsp salt (1⁄2 tsp for 4 servings) until well combined. (It’s OK if bits of cream cheese are still visible; they will melt when cooked!)

• Once potatoes are fork-tender, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Carefully add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are lightly browned, 2-3 minutes. Add 1 TBSP butter (2 TBSP for 4 servings) to pan, then stir until melted. Pour in egg mixture; cook, stirring, until eggs are scrambled and cooked to preference, 1-2 minutes.

• Pour green salsa over eggs and potatoes and stir to combine. Simmer until warmed through and salsa is slightly thickened, 1-2 minutes. Remove from heat.

• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates and fill with salsa verde eggs and potatoes; top with Mexican cheese blend and tomato. Serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.