Step 1

Start by cutting the potatoes into matchsticks and pop them into a bowl of ice-cold water. Set aside while you prep everything else. Drain and change the water twice to get rid of the starch.

Step 2

Meanwhile, set a frying pan over a medium heat and add the chorizo. Fry for 8–10 mins until they are nicely caramelised and the oil’s released. Scoop out and set aside.

Step 3

Pop the spinach into a colander and pour over a kettle of boiling water. Once wilted and cool enough to handle, squeeze out the excess water.

Step 4

Grate the cheddar.

Step 5

Heat a third of the oil in a large frying pan set over a medium heat. Pat the potatoes dry with kitchen paper and add them to the pan. Season with salt, pepper and the oregano. Cook until golden and tender – you’ll need to do this in batches to avoid overcrowding. Add the remaining oil in thirds as you go.

Step 6

Crack the eggs into a bowl, season with salt and pepper, then whisk. Melt the butter in a large non-stick pan over a low heat. Pour in the eggs and gently stir until halfway cooked. Dollop in the soft cheese and fold gently with a spatula until creamy and just set – don’t overdo it. They'll keep cooking as you assemble.

Step 7

Now you can assemble. Lay out the tortilla wraps on a chopping board. Start with a layer of crispy potatoes, then grated cheddar, spinach, scrambled eggs and finally chorizo. Fold in the sides, then roll up tightly into burritos.

Step 8

To seal, heat a dry frying pan over a medium heat. Pop the burritos in seam-side down and cook for 1–2 mins until sealed. Alternatively, chuck them in the air fryer at 200°C for 5 mins. Once ready, wrap each burrito in a layer of baking paper followed by foil. Stash in the freezer for later.To reheat: Remove the foil, wrap the burrito in damp kitchen paper & microwave for 2 mins. Finish in the air fryer for 7–8 mins at 180°C (or in the oven for 10 mins at 160°C) until piping hot throughout.