01 -
Heat a large skillet over medium-high heat, add 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 same skillet. Add diced potatoes, red bell peppers, onions, and green bell peppers. Cook for 15-20 minutes or until 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 eggs and milk until combined. Wipe the skillet clean with a paper towel and heat it over medium-low heat. Add butter and let it melt, then add the egg mixture. Use a rubber spatula to gently push the eggs around until they are cooked and set. Season with remaining salt and pepper. Turn off heat and set aside.
04 -
Place flour tortillas between two damp paper towels and microwave for 15-30 seconds to soften.
05 -
Lay out tortillas and evenly divide the chorizo, cooked vegetables, scrambled eggs, and shredded cheese across them. Fold the sides in, then roll the burritos tightly, tucking as you go.
06 -
Heat a skillet over medium-high heat. Add 1 tablespoon olive oil and place a few burritos in the skillet. Fry for 1-2 minutes per side until lightly crispy.
07 -
Serve warm with Pico de Gallo or salsa on the side.