In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once shimmering, add the diced medium russet potatoes in a single layer and cook for 10-15 minutes until golden brown and tender. Set aside to keep warm.

In the same skillet, increase heat to high and add the remaining tablespoon of olive oil. Add the thinly sliced beef, searing for about 5 minutes until browned.

Add the sliced onion, minced garlic, and jalapeños to the skillet. Sauté together for 4-6 minutes until the onions become translucent.

Stir in the chopped Roma tomatoes, cumin, oregano, salt, and pepper. Cook for about 5 minutes until the tomatoes soften.

Return the crispy potatoes to the skillet with the tomato sauce. Stir gently and reduce heat to medium-low, simmer for another 5 minutes.

Remove from heat and sprinkle chopped cilantro over the top. Serve immediately.