Heat oven to 400F. Brush both sides of tortillas with olive oil and arrange on a baking sheet. Sprinkle with sea salt. Cook for approx. 10-12 min, flipping once midway,until crisp and golden brown. Remove from oven and set aside to cool.

In a medium size pot, add water and salt and bring to a boil. Add potatoes and cook until tender approx. 5 min. Drain and set potatoes aside until cool. Slice in quarters

Heat a skillet over medium-low heat. Add the bacon and cook until crisp. Remove from the skillet and place onto a paper-towel-lined-plate. Drain bacon fat, retaining just a small amount in the pan for flavor. Add potatoes and diced red bell peppers, toss to coat. Add chopped green onions and spices ( cumin & chili powder). Heat for a couple of minutes to mix flavors.

Spray a medium skillet with cooking spray, heat over medium heat. Add eggs and cook until set as desired. For over easy eggs or over medium you will need to flip the eggs over.

Layer tostadas with warmed refied beans, purple potato hash, 2 strips bacon each, and top with fried egg and sprinkle of chopped cilantro and salt and pepper to taste.