Heat avocado oil in a small skillet over med/high heat until shimmering. One at a time, Carefully brown both sides of the corn tortillas (2-3 min per side). Set aside on a paper towel to drain the oil and sprinkle with sea salt. Important to do this right when they come out of the skillet!!!
In a separate skillet, add 1 Tbsp of cooking oil and heat on med/high heat. Add potatoes, minced garlic and spices. Cook for 5-6 min, stirring periodically until charred and yummy.
Add spinach and cook until wilted. Remove from heat. In the same skillet, cook whisked eggs over low heat, stirring constantly until cooked through.
Assemble your tostadas! On top of the crisped tortilla, add a layer of the potato and spinach mixture, top with scrambled eggs and a drizzle of your favorite hot sauce!
Sliced avocado would also be a great addition to this and Serve!