Cook the potatoes in boiling water along with a generous pinch of salt until they’re tender when pierced with a fork, about 5 to 7 minutes. Drain and set aside.

In a No.12 Field Skillet, heat the olive oil over medium heat. Add the potatoes in a single layer and season with salt and pepper. Cook over medium heat, stirring every few minutes, until the potatoes are golden brown all over, about 15 minutes.

While the potatoes are cooking, heat a No.10 Field Skillet over medium heat. Break the chorizo into small pieces and add to the skillet. Cook until browned, about 5 minutes. Transfer the cooked sausage to a plate, leaving a few tablespoons of fat behind for cooking the eggs.

Warm the tortillas in a covered No.8 Field Skillet in a low oven while cooking the rest of the ingredients.

Crack the eggs into a large mixing bowl and beat. Heat the leftover sausage fat over low heat, add the eggs and cook slowly, continuously scraping the eggs from the bottom of the pan until they are no longer runny.

Assemble the burritos: Lay all the tortillas out at once. For burritos to freeze, tear a square of aluminum foil for each burrito and lay the tortilla on top. Sprinkle cheese on the bottom of each tortilla, using about half of the cheese. Layer in your cooked ingredients: eggs, potatoes, chorizo. Add about 2 tablespoons of salsa to the top of the ingredients. Sprinkle the remaining cheese on top. Wrap each burrito by folding in each side, then rolling from front to back.

To freeze the burritos: Wrap the burrito tightly in a square of aluminum foil. Store in the freezer in a ziploc bag.

Reheating instructions: Place the frozen burritos (still wrapped in foil) in a 375°F oven for 30-40 minutes, checking to make sure it’s warmed through before eating. Or remove the foil and wrap the burritos in paper towels, then microwave for 5 to 6 minutes, checking about halfway.