• Preheat your oven to 200C / 180C fan / gas mark 6 / 400F. Lightly grease a large baking sheet.

Crispy Fried Potatoes

• Place the cubed potatoes in a medium-size saucepan and pour over boiling water to cover. Place the saucepan over a high heat and par-boil for 5 minutes.
• Drain the potatoes and allow to steam dry for a minute while you heat the oil.
• Place the olive oil in a very large frying pan or wok and heat over a high heat for 1 minute.
• Tip the drained potatoes into the frying pan and add a little salt and pepper. Turn down the heat to medium and fry for 5 minutes, stirring regularly, until lightly browned and crispy, and just cooked on the inside.
• When the potatoes are done, tip them onto a plate.

Scrambled Eggs

• To save on washing up, you can use the saucepan you just boiled the potatoes in to make the scrambled egg.
• Melt the butter in the saucepan over a medium heat.
• Meanwhile, crack the eggs into a jug and lightly whisk with a fork to ensure all the yolks and whites are well mixed together.
• Once the butter is melted, swirl it around the base of the pan and then add the beaten egg to the pan.
• Stir regularly and vigorously to ensure the eggs scramble nicely and don’t stick to the bottom or burn.
• When the eggs are nicely scrambled, tip them out onto the plate.

Homemade Mexican Chorizo

• To save on washing up, you can use the frying pan you just fried the potatoes in to make the homemade chorizo.
• Place the frying pan over a high heat and add the pork mince. Break up the pork mince using a spatula and stir regularly until the mince is nicely browned all over. This should take about 4 minutes.
• When the mince is nicely browned, turn the heat right down low and add the cumin, chilli powder, smoked paprika, oregano, garlic, salt and pepper. Fry for 1 more minute.
• Finally, stir in the salsa and turn off the heat.

Assembly

• Place 1 large tortilla down on your work surface.
• Put 1/8th of the fried potatoes just below the middle of the tortilla. (See step by step photos above.)
• Put 1/8th of the homemade chorizo just below the potatoes.
• Put 1/8th of the scrambled egg on top of the potatoes/chorizo.
• Put 1/8th of the grated cheese on top of the scrambled egg.
• Fold in both sides of the tortilla.
• Fold up the bottom of the tortilla.
• Then roll the tortilla from the bottom up to make a burrito shape.
• Place the burrito, seam side down, on the prepared baking sheet.
• Continue in the same way with the remaining ingredients until you have 8 burritos on your baking sheet.
• Place your baking sheet into your pre-heated oven and bake for 10 minutes.
• OPTIONAL: For crispier tops you could lightly brush or spray the tops of the burritos with oil.
• Serve immediately with extra salsa on the side OR leave to cool before wrapping in foil and placing in the freezer. (See Note 5.)