In a large skillet over medium heat, cook the chorizo, breaking it into small pieces, until browned, about 8 minutes. Remove chorizo to a plate, leaving the drippings in the skillet.

Add the diced potatoes and onion to the same skillet. Cook for about 10 minutes, covered, stirring occasionally, until the potatoes are tender and golden brown. Remove the potatoes from the skillet to the plate with the skillet.

Pour in the beaten eggs, adding salt and pepper. Cook, stirring gently, until the eggs are just set.

Once the eggs are scrambled, gently stir the chorizo, onions and potatoes into the eggs.

Warm the tortillas according to package directions to make them pliable for rolling.

Layer each tortilla with the chorizo mixture, shredded cheese, and salsa. Fold in the sides, then roll up tightly burrito-style.

Heat a large skillet or griddle over medium high heat. Pan fry the burritos for 2-3 minutes on each side until golden brown.

Remove from heat, serve immediately and enjoy!