Lay the strips of bacon in a single layer in a large nonstick skillet. Turn the heat under the skillet to medium and cook, turning the strips occasionally, until crisp, 12 to 15 minutes. Transfer to a paper-towel-lined plate to drain (leave the drippings in the skillet), and then chop into bite-size pieces.
While the bacon cooks, peel the potatoes and cut them into 1/2-inch pieces. Add the potatoes to the bacon drippings in the skillet and add the paprika, 1/4 teaspoon salt and some pepper. Cook, stirring, until the potatoes are golden brown, about 5 minutes. Add 1/2 cup water to the skillet and cover. Cook, covered, until the potatoes are very tender and just beginning to fall apart, about 10 minutes.
Reduce the heat to medium low. Beat the eggs with the milk, 1/2 teaspoon salt and some pepper in a large bowl until well combined and a bit foamy. Uncover the skillet and add the beaten eggs to the potatoes. Cook, stirring, until the eggs are set, about 5 minutes. Stir in the chopped bacon and remove from the heat.
Wrap the tortillas, stacked, in damp paper towels and warm in the microwave, about 30 seconds. Put each one on a large plate. Evenly divide the egg mixture among the tortillas and top with the grated cheese.
Serve with additional warm tortillas and salsa on the side.