In a large skillet, heat over medium-high until hot. Add the Mexican chorizo and sauté for 7-8 minutes until fully cooked and crispy. Remove and keep warm.

In the same skillet, add pre-baked russet potatoes, diced poblano pepper, and finely chopped yellow onion. Sauté for 7-8 minutes until golden and crispy.

In a non-stick frying pan, melt a tablespoon of unsalted butter. Pour in the beaten eggs and stir gently for 3-4 minutes until just set.

Lay a tortilla flat on a surface. Add a scoop of scrambled eggs, followed by layers of chorizo, potato mixture, and cheese. Add optional toppings if desired.

Fold the sides of the tortilla over the filling, then roll from the bottom to create a snug burrito.

Optionally, toast the rolled burritos in the same skillet for 2-3 minutes on each side until golden and crispy.