Breakfast Soft Tacos With Persimmon Salsa

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1 3/4 cups chopped peeled ripe persimmon (about 2 medium)

1/3 cup finely chopped red onion

1 tablespoon minced fresh cilantro

2 tablespoons fresh lime juice

1/4 teaspoon salt

1 seeded and diced jalapeño pepper

3 1/4 cups cubed peeled baking potato

Cooking spray

1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers

6 large eggs, lightly beaten

6 (8-inch) flour tortillas

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