Heat oven to 400 degrees F. Spray both sides of tortillas with cooking spray. Place each tortilla into one of four custard cups, gently folding and shaping each tortilla to create a bowl shape. In saucepan, heat chili; stir in potatoes. Cook until thoroughly heated. Divide chili mixture evenly among the tortillas. With back of spoon, make an indentation in each tortilla; break an egg into each indentation. Place custard cups on baking pan. Bake 10 minutes. Cover loosely with foil. Bake 5 to 8 minutes longer or until yolks are cooked to desired degree of doneness. Gently lift casseroles out of pans to serving plates. Spoon salsa over top. Sprinkle with cheese. Makes 4 servings.