Heat a large skillet over medium heat.

Add 8 ounces Mexican chorizo (casings removed) and cook for about 8 minutes, breaking it into small pieces as it browns.

Transfer the cooked chorizo to a plate, leaving the drippings in the skillet.

Add 2 small-diced russet potatoes and ½ diced onion to the skillet.

Cover and cook for approximately 10 minutes, stirring occasionally, until the potatoes are tender and golden brown.

Transfer the potato and onion mixture to the plate with the chorizo.

Pour 8 beaten eggs into the skillet and season with 1 teaspoon salt and ½ teaspoon black pepper.

Cook the eggs, stirring gently, until they are just set.

Stir the chorizo, potatoes, and onions back into the eggs until evenly combined.

Warm 4 large flour tortillas according to package directions.

Divide the chorizo-egg mixture evenly among the tortillas.

Top with 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, and 1 cup salsa.

Fold in the sides of each tortilla and roll tightly burrito-style.

Heat a clean skillet or griddle over medium-high heat.

Cook the burritos for 2–3 minutes per side until golden brown and crispy.

Serve immediately and enjoy!