Fill a medium pot with water, add salt and diced potatoes, bring to a boil and par-boil potatoes for approximately 4-6 minutes until slightly softened. Drain the potatoes very well.

Heat a skillet over medium heat, add a little olive oil and the potatoes and cook until browned. Remove from heat and set aside.

In the same skillet over medium heat, cook chopped bacon until crispy. Remove from the skillet and set aside, leaving the bacon fat in the pan.

In the same skillet over medium-high heat using the leftover bacon fat, cook the diced sweet onion, red bell pepper, poblano pepper, and yellow corn kernels. Cook until the vegetables are softened, about 5 minutes.

Add the potatoes into the pepper, corn, and onion mixture.

Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.

In a separate bowl, whisk together eggs, salt, and black pepper.

Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through. Add the cheese just before removing the eggs from the heat.

Warm the flour tortillas in a separate skillet or microwave.

Assemble the burritos: Divide the cooked potato, scrambled eggs, bacon, avocado,basil and cilantro between the warm tortillas.

Fold in the sides of the tortilla and roll it up tightly to form a burrito.

Pour the orange juice into glasses.

Serve immediately, or wrap each burrito in foil to keep warm if not serving immediately.

Enjoy your delicious breakfast burritos and a glass of orange juice!