Preheat oven to 190°c - 375°f. Line a baking tray with parchment paper.
Finely dice and season the potatoes, place them onto the baking tray and drizzle over the oil, mix to combine. Bake in the preheated oven for 40-45 minutes or until lightly golden and soft.
Place a nonstick pan over medium-high heat, add in the chorizo and fry for 4-5 minutes or until golden and the fat has rendered. Remove the chorizo from the pan and reserve the fat in the pan.
Place the same nonstick pan back over high heat, add the egg mix to the rendered fat and cook for 1 ½ to 2 minutes mixing the whole time until soft fluffy curds have formed. Remove from the stovetop.
Warm the tortillas in the microwave for 20 seconds. Add sour cream then place in as follows, scrambled eggs, chorizo, potatoes, avocado, mozzarella cheese, seasoning to taste, and a sauce of choice. I recommend sriracha sauce.
Roll up the burritos tightly, ensuring nothing can leak out the seams. Wrap in food-safe paper, eat fresh, or store. Dig in.