Whisk together sour cream and harissa paste until smooth. Heat 2 fl. oz. of olive oil in large skillet over medium-high heat. Sauté potatoes until they are crisp and cooked through. Remove potatoes from heat and fold in sour cream gently to coat all the potatoes evenly. Keep warm.
For each serving; warm tortilla and top with 2 oz. of avocado pulp, 2.5 oz. of potato blend, 4 oz. scrambled egg, .2 oz. of Chèvre cheese and 1 Tbsp. cilantro. Serve with 2 oz. of pico de gallo on the side.
