Dice the potatoes (2 cups) and onion into small, uniform pieces.

Heat olive oil (2 tbsp) in a large skillet over medium heat. Add the diced potatoes (2 cups) and onions to the cold pan.

Cook the potatoes (2 cups) and onions, stirring occasionally, until golden brown and crispy, about 15-20 minutes.

Potatoes are golden brown and crispy • Potatoes are fragrant and slightly sweet

Add the chorizo (1 lb) to the skillet and cook, breaking it up with a spoon, until browned, about 5 minutes.

Chorizo is fragrant and spicy

Pour the beaten eggs (8 large) into the skillet and cook, stirring gently, until set but still slightly moist, about 3-5 minutes.

Eggs are set but still slightly moist

Warm the tortillas in a dry skillet or microwave.

Fill each tortilla with the chorizo (1 lb), egg, and potato mixture. Top with chopped cilantro (¼ cups) and your favorite hot sauce.

Serve immediately and enjoy!