Sunrise Breakfast Burrito

Season the potatoes

Place the diced potatoes in a medium bowl.

Drizzle 1 tablespoon of vegetable oil over the potatoes.

Sprinkle in the smoked paprika, garlic powder, salt, and pepper, then toss until every piece is evenly coated.

Cook the potatoes

Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of vegetable oil.

Add the seasoned potatoes in a single layer to the hot skillet.

Cook undisturbed for 4 minutes until the bottoms are golden brown and crispy.

Stir the potatoes and continue cooking for another 4 minutes until tender and crisp on all sides.

Transfer the cooked potatoes to a plate and set aside.

Cook the chorizo and vegetables

Return the same skillet to medium heat and add the chorizo.

Break the chorizo apart with a wooden spoon and cook for 3 minutes until it starts to brown.

Add the diced onion and red bell pepper to the skillet with the chorizo.

Cook, stirring occasionally, for 3 to 4 minutes until the vegetables are softened.

Stir the cooked potatoes back into the skillet and mix everything together.

Transfer the chorizo and potato mixture to a bowl and loosely tent with foil to keep warm.

Scramble the eggs

Crack the eggs into a medium bowl and add the milk.

Whisk the eggs and milk together until the yolks and whites are fully combined and slightly frothy.

Wipe out the skillet and return it to low-medium heat, then add the butter.

Once the butter is melted and foamy, pour in the egg mixture.

Use a silicone spatula to gently push the eggs from the edges toward the center in slow, broad strokes.

Remove the eggs from the heat when they are just set but still look slightly glossy — about 3 minutes total.

Warm the tortillas

Warm each tortilla individually in a dry skillet over medium heat for about 20 seconds per side until pliable.

Assemble the burritos

Lay one warm tortilla flat on a clean work surface.

Spoon one-quarter of the chorizo and potato mixture onto the lower third of the tortilla.

Top the filling with one-quarter of the scrambled eggs.

Sprinkle one-quarter of the shredded cheddar over the eggs.

Add a spoonful of salsa and a dollop of sour cream on top.

Scatter a pinch of fresh cilantro over the filling if using.

Roll the burritos

Fold the two side edges of the tortilla inward over the filling.

Roll the bottom edge up and over the filling, tucking it tightly under the filling as you roll forward.

Repeat the assembly and rolling process with the remaining three tortillas.

Optional: Toast the burritos

Place the rolled burritos seam-side down in the dry skillet over medium heat.

Toast for 1 to 2 minutes per side until lightly golden and sealed.

Serve

Serve immediately with extra salsa and sour cream on the side.