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1
Heat the oven to 300 degrees F. In a microwave-safe bowl, toss together the cubed potato, a pinch of salt, and 2 teaspoons of the olive oil.
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2
Cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through.
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3
Check to see if the potatoes are tender.
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4
If not, continue to microwave in 30-second bursts until done.
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5
Warm 2 teaspoons of the olive oil in a large nonstick frying pan over medium-high heat.
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6
Add the potatoes and cook until browned, about 5 minutes.
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7
Transfer to a medium bowl and set aside.
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8
Crumble the chorizo into the same pan and cook, stirring and breaking up the meat, until cooked through, about 5 minutes.
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9
Add the chorizo to the bowl with the potatoes and cover to keep warm.
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10
Wipe out the frying pan.
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11
Put the tortillas in the oven to warm while you cook the eggs (the tortillas should end up warm but still pliable).
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12
Whisk the eggs in a medium bowl until broken up.
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13
Season with a pinch each of salt and pepper and beat to incorporate.
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14
Add the remaining 2 teaspoons of olive oil to the wiped-out pan and set it over medium-low heat.
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15
Pour in the eggs and let them sit undisturbed until they begin to set around the edges, 1 to 2 minutes.
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16
Using a rubber spatula, push the eggs from the edges into the center.
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17
Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until theyre softly scrambled, a total cooking time of about 5 minutes.
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18
Divide the eggs between the warm tortillas.
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19
Top with the chorizo, potatoes, cheese, cilantro, and salsa.
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20
Fold the short sides in and the bottom flaps up, then roll into burritos and serve.
