1

First do some prep! Roughly chop the bacon. Remove the casing from the chorizo and crumble into small pieces.

2

Peel and cut the waxy potatoes into 1-2cm cubes and finely slice the avocado. Grate the cheddar cheese. Set these ingredients aside.

3

Deseed the large tomatoes, finely dice the onion, roughly chop the coriander and finely chop the red chilli.

4

Add these ingredients to a bowl along with the juice of the lime and a dash of Tabasco and season with sea salt. Mix together and set aside for the flavours to develop.

5

Place a large frying pan over a low to medium heat and cook the chorizo and bacon bits until sizzling and crispy. Drain on a plate lined with kitchen paper.

6

Remove a few tablespoons of the oil from the pan and leave 1 tablespoon in the pan and place back on the heat. Add the potatoes. Season with sea salt and smoked paprika. Fry until crisp and golden. Remove to the plate with the chorizo and bacon.

7

Place the pan back on a low to medium heat. Whisk together the eggs and pour into the frying pan. Using a spatula or wooden spoon scramble the eggs until they are still slightly runny but cooked through. Remove the eggs from the pan to prevent overcooking.

8

Assemble the burritos by spreading each tortilla with a little pico de gallo and topping with bacon, chorizo, potatoes, avocado and cheese. Wrap up the tortilla and place on a hot griddle pan until they have deep char marks on all sides.