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Spicy chorizo, melted cheese, scrambled eggs, all wrapped up tight. This high calorie breakfast burrito is Tex-Mex morning fuel that keeps you going until dinner.
Peel and dice the russet potato into 1/2-inch cubes; heat 1 tbsp vegetable oil in a skillet over medium heat and cook potato until golden and crisp, about 8 minutes.
Add chorizo sausage to the skillet with potatoes; cook over medium-high heat, breaking up the sausage and stirring, until fully browned and cooked through (5–7 minutes).
While the chorizo cooks, whisk eggs with salt, pepper, and smoked paprika until well combined; heat remaining 1 tbsp vegetable oil in a nonstick pan and scramble eggs gently over medium-low heat until just set, about 3 minutes.
Warm the flour tortillas briefly in a dry pan or microwave until flexible; lay flat and begin assembly.
Layer each tortilla with cooked potatoes and chorizo, then scrambled eggs, and top with shredded cheddar cheese; roll tightly and fold in the ends to seal.
For extra crispiness, place filled burritos seam-side down in a hot skillet and toast for 1–2 minutes per side until golden. Serve immediately.
