3 tbsp olive oil
2 yellow onions, chopped
3 garlic cloves, finely chopped
1 medium Yukon Gold potato, peeled, boiled, and cut into 1/4-inch cubes
2 chorizo sausages, casing removed and broken up into small pieces
1 tsp paprika
1 tsp ancho chili powder
2 tomatoes, seeded and roughly chopped
3/4 cup shredded iceberg lettuce
2 tbsp grated pepper jack cheese
8 large eggs
1/2 cup heavy cream
1 tsp salt
2 tsp freshly ground black pepper
8 flour tortillas, warmed in an oven
1 tbsp chopped cilantro
2 jalapeño chiles, seeds and ribs removed, chopped
2 tbsp sour cream
1. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the onions, garlic, potato, chorizo, paprika, and chili powder and saute until the potato is golden, 6 to 7 minutes. Transfer to a bowl, loosely cover with aluminum foil, and set aside.
2. Toss the tomatoes and lettuce with the jack cheese in a large bowl. Set aside.
3. Whisk together the eggs, cream, salt, and pepper in a large bowl. Heat the remaining 1 tablespoon olive oil in a large saute pan over high heat. Add the eggs and cook, stirring constantly, until set but still moist, about 2 minutes.
4. Place about 2 tablespoons of the eggs on each tortilla and top with an equal amount of the reserved potato mixture. Divide the tomato mixture evenly among the tortillas and garnish with the cilantro and jalapeños. Fold the top and bottom of the tortilla over the filling, Then tightly roll up the sides to enclose the filling. Serve each burrito with a dollop of sour cream.