Heat a large skillet over medium heat. Add the oil, and potatoes in an even layer. Allow the potatoes to cook for 4 to 5 minutes undisturbed before using a spatula to flip. If they aren’t crispy enough, cook for a few more minutes before turning. Continue cooking until the potatoes reach the desired consistency then remove from the pan. Set aside.

Adjust the heat to low to medium, and add the chorizo to the pan. Break up the sausage as it cooks, and cook until no raw pieces remain, about 7 to 8 minutes. Remove the chorizo to a waiting paper towel lined plate. Wipe any excess grease from the pan.

Keep the pan on low heat, and add 1 tablespoon of butter, onion, and jalapenos. Cook for 3 to 4 minutes or until the onions and jalapenos begin to soften. Pour in the eggs, salt, and pepper and use a wooden spoon or spatula to scramble with onions and jalapenos. Continue to scramble for 4 to 5 minutes or until the eggs are cooked through. Remove from the pan and wipe away any residual residue.

Take one tortilla and place ¼ of the potatoes in the center. Next to the potatoes, place ¼ of the chorizo and ¼ of the eggs. Top the ingredients with 2 ounces of shredded cheese. Roll the tortilla and tuck in both ends, so they’re secure inside the burrito.

Optional Step: Melt half a tablespoon of butter in the hot pan, and add the burrito seam side down. Cook until browned then flip to the opposite side and cook until browned. Remove from the pan. Repeat with remaining tortillas and filling.

Serve hot. Refrigerate any leftovers for up to 3 days.