Preheat the oven to 425°F. Place the diced potatoes in a sinlge layer on a large baking sheet and drizzle with olive oil. Sprinkle with 1/2 teaspoon of kosher salt, garlic powder, smoked paprika, and black pepper to taste. Roast in the preheated oven for 30-35 minutes, until the potatoes are fork-tender and golden brown.

While they're roasting, Heat a large skillet over medium-high heat. Cook and break of the chorizo until it's cooked all the way through and no pink remains. Transfer the chorizo to a paper towel lined plate and drain all but 1 Tablespoon of the fat. Turn the stove down to medium-low heat and pour in the whisked eggs and sprinkle with the remaining 1/2 teaspoon of salt and another little bit of black pepper. Allow it to cook for 1-2 minutes until the bottom starts to set then pull up the edges of the eggs and let the eggs run underneath. Sprinkle on the cheddar cheese and continue to cook for another 1-2- minutes until the cheese melts and the eggs are just barely cooked and very soft. Remove from the heat.

To assemble the burritos, warm tortillas individually in for 20 seconds in the microwave. Sprinkle the jack cheese on the bottom of the tortilla and then add the cooked potatoes on top. Top them with the egg mixture and then the cooked chorizo. Sprinkle with fresh chopped parsley and/or cilantro.

Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Wrap the tortillas in foil and place them in the oven at

Wrap the burritos in foil and place in the oven at 425 for 10 minutes, until the cheese melts. Serve with sour cream and hot sauce if desired.

To make ahead, wrap in foil and store them in a freezer bag. Bake them directly from frozen in the oven at 425°F for 20 minutes to thaw and heat through or unwrap the foil and heat in the microwave for 1-2 minutes until thawed and heat through.