In a large skillet, heat 2 tablespoons of canola oil over medium heat. Add 4 cups of cubed potatoes and cook for 10-12 minutes until golden brown.

Sprinkle 2 ½ tablespoons of taco seasoning over the potatoes and cook for an additional 2 minutes.

Fry 8 strips of bacon over medium heat until crispy, about 5-7 minutes. Remove, drain on paper towels, and chop into bits.

In a mixing bowl, combine the seasoned potatoes, chopped bacon, and 8 beaten eggs. Mix well to combine.

Take 8 tortillas and spoon the filling onto each. Sprinkle with ½ cup of shredded cheese and fold the tortillas.

Preheat oven to 350°F (175°C). Arrange the tacos in a baking dish and bake for 15-20 minutes until cheese is melted.