In a large skillet over medium-high heat, crumble and cook the Mexican chorizo until it’s halfway cooked through.
Add the chopped onions and jalapeño and mix evenly. Cook for another 3 to 4 minutes until the chorizo is cooked through.
Add the fried potatoes and mix to integrate. While the chorizo is cooking, whisk the eggs in a bowl and season with salt and pepper to taste.
Pour the eggs into the skillet with the chorizo and sautéed veggies. Cook over medium-low heat, stirring occasionally, until the eggs are just set but still slightly moist.
Warm the flour tortillas, in the center of each tortilla, add the chorizo and scrambled eggs mixture. Then sprinkle shredded cheese over the top. Fold & roll.
Place the breakfast chorizo burritos seam-side down to keep them closed. You can serve them just like this or with your favorite toppings!