01 -
Heat a large skillet on medium-high heat, add the ground chorizo, and cook for 10-12 minutes, breaking it up as it cooks. Remove to a plate and set aside.
02 -
Add 1/4 cup olive oil to the skillet, then add the diced potatoes, red bell peppers, onions, and green bell peppers. Cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. Season with 1 teaspoon of salt and black pepper. Remove to a plate and set aside.
03 -
In a medium bowl, whisk together the eggs and milk until combined. Wipe the skillet clean, heat it on medium-low, and add the butter. Once melted, add the eggs and gently push them around with a rubber spatula until set. Season with the remaining salt and pepper, turn off the heat, and set aside.
04 -
Place the flour tortillas between two damp paper towels and heat in the microwave for 15-30 seconds to soften.
05 -
Lay the tortillas out and divide the filling (chorizo, vegetables, and eggs) evenly among them. Top each with shredded cheese.
06 -
Fold the sides of the tortillas inward, then roll them up tightly, tucking as you go.
07 -
Heat a skillet on medium-high and add 1 tablespoon olive oil. Place a few burritos into the skillet and fry for 1-2 minutes per side until slightly crispy.
08 -
Serve the burritos with Pico de Gallo or salsa as desired.