Peel and dice your potato. Heat a non stick skillet and add just enough oil to cover the bottom. Add your diced potatoes , a little salt and pepper to the skillet and allow them to brown a little on medium heat. Turn them and place a lid on the potatoes and lower the heat. Allow them to cook with the lid on at a low heat until tender. Remove the lid, turn you heat up and finish browning, turning and flipping them.
If your skillet is large enough, move the potatoes to one side and add the chorizo to the other. Cook the chorizo for a few minutes until done. You can also remove the potatoes, then add them back in after your chorizo is cooked through. Combine the potatoes and chorizo.
Whisk your eggs with a little salt and pepper. The chorizo is a little salty, so lightly. Move the potatoes and chorizo to one side and pour your eggs in. Allow them to start to set on the bottom, then with a spatula, fold over continuously until set. Don't over cook. Combine the ingredients and top with your choice of cheese.
Heat your tortillas in a hot skillet or a gridle. Fill the tortillas with the mixture. Fill each tortilla with the mixture. Top with your favorite salsa and Mexican crema or sour cream if desired. Serve sliced avocado along side.
