Prepare all ingredients as listed.

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

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

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

Add eggs and cheese: Lower the heat, pour in the beaten eggs, and sprinkle in the cheddar cheese. Stir gently until the eggs are fully set. Remove from heat.

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

Assemble the wraps: Spoon the chorizo potato egg mixture onto each tortilla. Fold in the sides and roll tightly. Slice if desired.

Serve with pear slices and cold orange juice.