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Preheat oven to 400°F. Spread potatoes, peppers & onions on a very large (or 2 medium-sized) rimmed baking sheet. Place sheet on center rack of oven and bake 20-25 minutes, until potatoes are crisp and golden. Remove from oven and transfer to a serving dish.
While potatoes roast, prepare soy chorizo: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add soy chorizo and sauté 5-8 minutes, until slightly browned and temperature reaches 165°F. Transfer to a serving bowl and cover to keep warm (wipe skillet with a paper towel; you'll use it to scramble the eggs).
If desired, warm tortillas in a clean, dry skillet (or use tongs if warming directly over the burner); cover and keep warm for serving.
In a large bowl, beat eggs and season with salt and pepper. Melt remaining oil in skillet over medium-high heat. Pour egg mixture into center of pan and stir slowly. When curds start to form, reduce heat to low and gently fold eggs over. Cook 2-3 minutes more, then transfer eggs to a plate and let rest 1 minute to finish cooking.
Assembly: Fill a tortilla with soy chorizo, roasted potatoes, and scrambled eggs. Garnish with cheese, salsa, and avocado. Alternatively, lay the ingredients out buffet-style, and let your guests be the captains of their own breakfast taco ships. Enjoy!