In a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden and crisp on the bottom. Stir in bacon. Remove from skillet; keep warm.
In a medium bowl combine eggs, milk, salt, and black pepper. In the same skillet heat the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100% power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide cooked eggs, green chile peppers, and salsa among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom.