Dice the medium potatoes into small cubes for even cooking. Heat a skillet over medium heat and add a drizzle of olive oil.

Once the oil is hot, toss in the diced potatoes and sprinkle with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until they’re golden brown and crispy.

In a separate skillet, add the chorizo sausage. Cook over medium heat for about 7-10 minutes, breaking it apart with a spatula until it’s browned and cooked through. Remove from heat and set aside.

In a bowl, whisk the eggs with a little salt and pepper. Pour them into the skillet used for the chorizo (with a bit of oil still in it). Cook on low heat, stirring gently until the eggs are scrambled and just set—about 5 minutes.

On a tortilla, layer a spoonful of chorizo, a generous amount of the crispy potatoes, and scrambled eggs. Top with shredded cheese, fold the sides of the tortilla inward, and roll it up tightly.

Optionally, place the burritos seam-side down in a hot skillet to toast for a minute on each side for extra crispiness. Serve warm and enjoy!