In a large bowl, toss the potatoes together with the olive oil, salt and pepper.
Arrange the potato slices on a foil lined baking tray. Place the potatoes in the oven and allow them to roast for 10-12 minutes. Flip the potatoes and rotate the pan and continue to cook for an additional 10-12 minutes or until the potatoes are golden brown. Remove the potatoes from the oven and keep them warm.
In a non-stick pan, heat the olive oil over medium heat. Add the eggs and cook for 3-5 minutes or until the whites are set and the yolk is gently warm. Add 2-3 tablespoons of water to the pan and place a lid over the eggs, allow the eggs to steam for 30 seconds to a minute.
To plate the dish, arrange the potatoes on each plate to resemble a disk the size of a tortilla. Then carefully arrange the eggs overlapping the top of the potatoes. Top the dish with the guacamole, salsa, and sour cream. Serve immediately.
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