Preheat the oven to 375 degrees and prepare two baking sheets with foil or use a nonstick baking sheets. Thoroughly rinse produce and pat dry. Finely dice jalapeño. Mince garlic. Finely dice tomato. Coarsely chop cilantro. Halve lime. Scrub and quarter potatoes.

Place the bacon on a baking sheet. Bake in the oven for 8-10 minutes, or until crispy and golden brown. Place bacon on a paper towel-lined plate to soak up excess drippings. Reserve 1 Tbsp. of the bacon drippings. When bacon is cooled, chop into ¼" pieces.

In a large mixing bowl, combine the potatoes, 2 tsp. olive oil, and a pinch of salt and pepper. Mix together to ensure the potatoes are thoroughly coated in the oil and spices. Place on a baking sheet and roast in the oven for 12-15 minutes, or until golden brown and crisp.

In a mixing bowl, combine the tomato, onion, jalapeño, garlic, half the cilantro, and juice of the lime. Season with salt to taste. Place in the refrigerator to chill until ready to serve.

In a large oven-safe pan, warm bacon drippings over medium heat. Once warm, add liquid egg and cook, stirring occasionally until eggs are fluffy and somewhat firm. Then mix in the potatoes and bacon. Top with shredded cheese, and place the pan in the oven and bake until the cheese is melted, about 5 minutes.

Divide the skillet contents onto two separate plates or, for a fun touch, mini skillets. Top with a dollop of Pico de Gallo. Garnish with remaining cilantro and a crack of fresh black pepper.