Loaded Breakfast Burrito with Chorizo, Eggs and Crispy Potatoes

Dice 2 medium Yukon Gold potatoes into 1/2-inch cubes, toss with 1 tbsp olive oil, 1/2 tsp smoked paprika and salt, then roast at 425°F (220°C) for 22-25 minutes until deeply crisp and golden.

While the potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat and sweat 1 finely diced onion with 2 minced garlic cloves for 4 minutes until translucent and fragrant.

Add 250g fresh chorizo, breaking it apart with a wooden spoon, and cook 6-7 minutes until browned with crispy edges and the fat has rendered into a deep orange-red pool.

Deglaze the pan with 1 tbsp lime juice, scraping up the flavourful browned bits; transfer the chorizo mixture to a bowl and wipe the skillet.

Whisk 6 large eggs with 2 tbsp whole milk and a pinch of salt until uniformly pale; melt 1 tbsp butter in the skillet over low heat until foaming.

Pour in the eggs and stir slowly with a spatula, pulling curds from the edges toward the centre, until softly set but still glossy: about 3 minutes.

Combine 1/4 cup chopped cilantro with 2 tbsp lime juice, 1 diced Roma tomato and a pinch of salt to make a quick salsa.

Warm 4 large flour tortillas in a dry skillet for 20 seconds per side until pliable and lightly toasted.

Layer each tortilla with eggs, chorizo, roasted potatoes, 1/4 cup shredded sharp cheddar and a spoonful of salsa; fold in the sides and roll tightly.

Sear the burritos seam-side down in a dry skillet for 2 minutes per side until the tortilla is crisp and the cheese has melted; slice on the bias and serve immediately.