Prep your ingredients. Dice the potatoes evenly so they cook at the same pace. Cut tortillas into 1-inch strips or wedges. Beat the eggs with a pinch of salt and pepper.

Crisp the tortillas. Heat 1 tablespoon oil in a large skillet over medium heat. Add tortilla pieces and cook, stirring, until golden and crisp at the edges, 3–5 minutes. Transfer to a plate and set aside.

Brown the lamb. In the same skillet, increase heat to medium-high. Add the lamb and season with salt and pepper. Cook, breaking it up, until browned and most of the fat has rendered, 5–7 minutes. Spoon off excess fat if there’s more than a thin coating left in the pan.

Build the flavor base. Push lamb to one side. Add onion and jalapeño to the empty side with a drizzle of oil if needed. Sauté until softened and lightly golden, 3–4 minutes. Stir in garlic, cumin, smoked paprika, and chili flakes; cook 30–60 seconds until fragrant. Add tomato paste and cook another minute to caramelize.

Crisp the potatoes. Add diced potatoes to the pan. Season with a pinch of salt. Cook, stirring occasionally, until tender and deeply golden in spots, 10–15 minutes. If the pan gets dry, add a splash of oil. Covering for a few minutes can help them soften faster, then uncover to crisp.

Fold in the tortillas. Add the crisped tortillas back to the skillet, tossing gently to coat with the spicy lamb and potato mixture. You want them coated but not soggy.

Scramble the eggs. Reduce heat to medium-low. Create a small well in the center and pour in the beaten eggs. Let them sit for 10–15 seconds, then gently fold into the mixture until softly set and just creamy, 1–2 minutes. Do not overcook or the migas can dry out.

Finish and serve. Taste and adjust seasoning. Sprinkle with cilantro and any toppings you like. Serve hot with lime wedges for brightness.