• Heat a large skillet over medium heat. Add the oil, then the potatoes in an even layer. Let the potatoes cook for 4 to 5 minutes without stirring, then flip with a spatula. Keep cooking and flipping as needed until the potatoes are crispy and cooked through, then remove them from the skillet and set them aside.
  1 tablespoon cooking oil, 2 cups diced potatoes
• Reduce the heat to low-medium. Add the chorizo, and break it up as it cooks. Cook the chorizo for 7 to 8 minutes, or until cooked through. Transfer to a paper towel-lined plate, then wipe excess grease from the skillet.
  ½ pound chorizo sausage
• Keep the skillet over low heat. Add 1 tablespoon of butter, onions, and jalapeños, and cook for 3 to 4 minutes until softened. Add the eggs plus salt and pepper, then scramble until the eggs are cooked through. Remove the egg mixture from the skillet and wipe out any residue.
  ½ cup white onion, 1 tablespoon jalapeños, 4 large eggs, ¼ teaspoon salt, ⅛ teaspoon black pepper
• Lay out 4 flour tortillas and add ¼ of the potatoes, ¼ of the chorizo, and ¼ of the eggs to the center of each tortilla. Top each one with 2 ounces Monterey Jack cheese (from 8 ounces total). Roll each tortilla into a burrito and tuck in the ends.
  4 large flour tortillas, 8 ounces shredded Monterey jack cheese
• Optional: Toast the burritos. Melt ½ tablespoon butter in the warm skillet. Place a burrito seam-side down and cook until browned, then flip and brown the other side. Repeat with the remaining burritos.

How to Store Leftovers

• Fridge: Wrap each burrito and store in an airtight container for up to 3 days. Reheat in the microwave until hot, or warm in a skillet over medium-low heat.
• Freezer: Wrap each burrito in foil and place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge if possible, then reheat, or microwave from frozen and finish in a skillet to crisp the outside.