Chorizo, Potato and Egg Breakfast Burritos (4)

Dice 300 g potatoes into 1 cm cubes and pat dry. Seed and chop jalapeño; slice avocado.

Cook 200 g raw chorizo in a skillet over medium-high heat, breaking it up. Check it reaches at least 71°C and transfer to a clean bowl.

Add 1 tbsp oil and potatoes to the same skillet; stir-fry over medium heat for about 12–15 minutes until tender throughout and browned.

Add one jalapeño, 1/2 tsp salt and 1/4 tsp black pepper; cook 2 more minutes and stir in the cooked chorizo.

Beat 4 eggs and scramble in a clear space in the skillet or a separate clean pan until fully set and at least 71°C.

Warm all 4 flour tortillas according to package directions.

On each tortilla place one quarter of the chorizo-potato hash and eggs, 30 g cheese and one quarter of the avocado.

Fold in the sides and roll tightly to make four burritos. Serve promptly or refrigerate safely.