n Prep the Chorizonn n Cut the chorizo in half.n n Remove the casing with your fingers and discard.n n Break the chorizo into chunks and set aside.nnn Cooking the Burrito Fillingnn n Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.n n Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.n n Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.n n Beat the eggs with 1/2 tsp.. salt and pour them into the pan with the chorizo, potato and onion.n n Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.nnn Rolling the Burritonn n Cut the avocado into 1/4” pieces. Slice the spring onion into very thin rings including the 2” of the green stem.  n n Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don't let the tortilla become crispy which makes it difficult to roll.n n On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.n n Fold the bottom of the tortilla up about 1" then fold the sides of the tortilla in about 1”.n n Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.n n Slice the burrito in half to serve.n n Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.nn