Crisp the potatoes

• Heat the oil in a frying pan over medium-high heat.
• Add the diced potatoes, season with salt and pepper and fry until golden and crispy, stirring occasionally.

Cook the chorizo

• Push the potatoes to one side and add the crumbled chorizo.
• Cook until the chorizo is browned and releases its spicy oil, then stir everything together.

Melt the cheese

• Lower the heat and scatter the shredded cheese over the potato and chorizo mixture.
• Cover and let the cheese melt fully.

Warm the tortillas

• Warm the flour tortillas briefly in a dry pan so they fold without tearing.

Fill and wrap

• Spoon the potato, chorizo and cheese filling down the center of each tortilla.
• Fold in the sides and roll up tightly into burritos.
• Wrap each burrito in foil to keep it warm for the road.