Beautiful Breakfast Burrito

• 1/2 pound fresh chorizo

• 1/2 poblano pepper, chopped

• 1/2 yellow onion, chopped

• 1/2 red bell pepper, chopped

• 2 Yukon Gold potatoes, cut into bite-sized pieces

• 4 large eggs

• 1/3 cup half-and-half

• Salt and pepper, to taste

• 2 tablespoons butter or olive oil

• 1/4 cup shredded cheese (any kind)

• 4 burrito-size flour tortillas

Step 1: Heat a large skillet over medium heat. Add the chorizo, poblano pepper, onion and red bell pepper. Cook until the vegetables are tender and the chorizo is fully cooked, about 5 to 7 minutes. Remove from heat.

Step 2: Place the potatoes in a microwave-safe bowl with a small amount of water. Microwave until fork-tender, about 7 to 10 minutes, stirring halfway through. Drain and stir into the chorizo mixture.

Step 3: In a large bowl, whisk together the eggs, half-and-half, salt and pepper.

Step 4: Heat butter or oil in a skillet over medium heat. Add the egg mixture and scramble until fully cooked, about 3 minutes. Remove from heat and fold in the cheese.

Step 5: Spoon the chorizo mixture across the center of each tortilla, then add a layer of scrambled eggs. Fold in the sides and roll tightly to form a burrito.

Step 6: Serve warm with salsa, sour cream and fruit, if desired.