Prepare all ingredients as instructed above.

Cook the potatoes: Bring a pot of salted water to a boil. Add diced potatoes and cook until tender, about 10–12 minutes. Drain and set aside.

Cook the chorizo: Heat olive oil in a non-stick skillet over medium heat. Add ground chorizo and cook, breaking it up with a spoon, until browned and cooked through.

Combine and sauté: Stir in cooked potatoes, onion powder, garlic powder, salt, and black pepper. Sauté for about 4 minutes.

Add eggs and cheese: Reduce heat to low, pour in beaten eggs, and sprinkle with cheddar cheese. Stir gently and cook until eggs are just set. Remove from heat.

Warm the tortillas: Heat tortillas in a dry skillet or microwave until soft and pliable.

Assemble the wraps: Spoon the chorizo-potato-egg mixture into the tortillas. Fold in the sides and roll tightly. Slice in half.

Serve the wraps with pear slices and glasses of orange juice. Enjoy your hearty breakfast!