Step 1

Chorzio: Add 1 tablespoon of oil to a large skillet and warm over a medium-heat. Add the chorizo and cook about 7-10 minutes until browned, cooked through and crumbly. Transfer the chorizo to a plate or bowl.

Step 2

Potatoes & Pepper: Add another tablespoon of oil to the same pan (wipe down the pan first if there are any stuck on burnt-bits). Add the potatoes, bell pepper, salt and pepper. Cook over a medium-heat, stirring every so often for about 10-15 minutes until the potatoes are fork tender. Cover with a lid to steam the potatoes when not stirring. Taste and season with more salt and pepper as you see fit. Transfer to a bowl or plate when done.

Step 3

Eggs: Add the eggs to a jug or bowl and beat together until well combined. Using the same skillet (wiped down first if needed) or another nonstick pan, cook the eggs. Cook on a medium-low heat, stirring and scrambling for about 3-5 minutes until no longer runny. Once cooked, remove from the heat.

Step 4

Assemble: Lay a tortilla out on a flat, clean surface. Add a couple of tablespoons of the chorizo, potato mixture, eggs an cheese to the centre of the tortilla. Top with a little bit of cilantro. Fold up the burrito - I recommend adding a bit of cheese to the inside of the bottom seam. When you toast your burrito, it will melt the cheese which will help seal the burrito shut. Repeat and fold the remaining burritos.

Step 5

Toast: You can enjoy the burritos as is, or toast over a medium-low heat on each side for 2-3 minutes to melt the cheese.