6 white OR whole wheat flour tortillas (8-inch), warmed, Optional
Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Pour off drippings. Add potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
Pour eggs over mixture in skillet. As eggs begin to set, Gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
Stir in pico de gallo; heat through. Sprinkle with cheese. Serve with tortillas, if desired.