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1
Toss chopped potatoes into a medium-sized bowl along with 1 teaspoon oil and a pinch of salt. Cover with plastic wrap. Place in microwave and cook on high for 4 minutes. Carefully remove plastic wrap. Potatoes should be tender. If not, recover and cook for another minute.
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2
Dump potatoes into a non-stick skillet set over medium heat. Cook, stirring occasionally, until potatoes are golden brown and slightly crisp. Set aside.
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3
Meanwhile, add chorizo to a large skillet set over medium-high heat. Cook, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Add the scallions, stir well, and cook for another 30 seconds. Transfer chorizo to a bowl and set aside.
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4
Clean skillet, and then pour in the olive oil and set back over medium heat. Whisk together the eggs in a medium-sized bowl. Season with salt and pepper. Add the eggs to skillet and cook, stirring with a wooden spoon, until softly scrambled. Immediately transfer eggs to a second bowl and set aside.
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5
Clean skillet again, and then warm over medium heat. Warm tortillas in skillet until pliable, about 20 seconds aside.
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6
Divide the potatoes, chorizo, eggs, cheese, cilantro, salsa, and avocado between the four warmed tortillas. Roll the tortillas into a burrito shape. Check out this
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7
if you need more help.
