Bring a pot of salted water to a boil. Add in the potatoes and cook until tender. (Fork easily slides in and out). Drain well.
For the Pico de Gallo: Place tomato, red onion, garlic, cilantro, and lime juice in a bowl and stir to combine. Season with salt to taste and set aside until ready to serve.
Heat the oil in a non-stick pan over medium heat.
Add the potatoes and chorizo sausage, saute for about 4 minutes. Add the eggs and cheese into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with pepper. Taste and add salt if needed.
Spoon the eggs on the tortilla. Fold in the ends and roll tightly.
Optional: In a non-stick pan over medium heat, place the burrito seam side down until golden brown. Turn the burrito over until the top is golden brown.
Cut in half and spoon the Pico de Gallo over the top. Serve with sliced peaches.