In a skillet, heat some oil over medium heat and cook the bite-sized potatoes until they’re golden brown and crispy, about 10-15 minutes, stirring occasionally.

In a separate pan, whisk together your eggs and cook gently, stirring frequently, until fluffy and just set.

In another pan, cook the spicy chorizo sausage until fully cooked through, breaking it up as it cooks.

In a large bowl, combine the crispy potatoes, scrambled eggs, cooked chorizo, and Mexican cheese. Stir until the cheese melts and ingredients are evenly combined.

Lightly warm your flour tortillas in a dry skillet for about 30 seconds per side to make them pliable.

Place a hearty scoop of the filling into each tortilla, wrap them up tightly, and garnish with freshly chopped herbs before serving.