Dice the yellow potato into small 1/4-inch cubes to ensure they cook quickly and evenly.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet, seasoning with half of the sea salt, black pepper, and all of the smoked paprika.
Sauté the potatoes for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Add the ground turkey and garlic powder to the same skillet, breaking the meat apart with a spatula until browned and fully cooked through.
In a small bowl, whisk the whole eggs and egg whites together with the remaining sea salt and black pepper.
Reduce the heat to medium and pour the egg mixture over the turkey and potatoes, stirring gently to scramble.
Fold in the fresh baby spinach and continue to cook for 1-2 minutes until the eggs are set and the spinach has wilted.
Briefly warm the whole wheat tortilla in a dry pan or over an open flame until pliable.
Spoon the scramble mixture into the center of the tortilla, fold in the sides, and roll tightly to serve.