Mexican-Style Breakfast Burritos with Avocado Salsa

Peel and dice the potatoes into 1/2-inch cubes. Place in a microwave-safe bowl with 2 tablespoons of water, cover with plastic wrap, and microwave for 4 minutes until slightly softened.

While potatoes are cooking, dice the onion, red bell pepper, and mince the garlic. Remove seeds from jalapeño and finely dice.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the par-cooked potatoes and cook for 8-10 minutes until golden and crispy, stirring occasionally.

Add the diced onion and bell pepper to the potatoes and cook for 3-4 minutes until softened. Add minced garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon chili powder. Cook for 1 minute until fragrant.

Push the potato mixture to one side of the pan and add the chorizo to the empty space. Break it up with a wooden spoon and cook for 5-6 minutes until browned and cooked through.

Mix the chorizo with the potato mixture and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a bowl and cover to keep warm.

In the same skillet, reduce heat to medium-low and add 1 tablespoon olive oil. Whisk 8 eggs in a bowl with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Pour the eggs into the skillet and cook, stirring gently with a spatula, until soft curds form but eggs are still slightly moist, about 3-4 minutes. Remove from heat.

For the avocado salsa: In a medium bowl, mash the avocados with a fork. Add the juice from 1 lime, diced jalapeño, chopped cilantro, diced cherry tomatoes, and season with salt and pepper to taste. Mix well.

Warm the flour tortillas in the microwave for 20 seconds or in a dry skillet for 30 seconds per side.

To assemble: Lay a warm tortilla flat and spread 2 tablespoons of sour cream down the center. Add a portion of the potato-chorizo mixture, scrambled eggs, and 1/4 cup of shredded cheddar cheese.

Top each burrito with a generous spoonful of avocado salsa. Fold in the sides of the tortilla and roll up tightly.

Optional: For a crispier exterior, return the assembled burritos to a dry skillet over medium heat and cook for 1-2 minutes per side until golden brown.

Serve immediately with any remaining avocado salsa on the side.