Toss the potatoes with the vegetable oil and a pinch of salt.
Cover with plastic wrap and microwave on high for 4 minutes.
Remove the plastic wrap.
If the potatoes aren't tender, cover them again and cook for another minute.
Put the potatoes in a nonstick pan and cook over a medium heat stirring occasionally until crisp and golden brown.
Cook the chorizo in a skillet for 5 minutes, breaking it up with a wooden spoon.
Add the green onions and cook for half a minute, stirring well.
Transfer this mixture into a dish and set to one side.
Clean out the skillet and add the olive oil.
Whisk the eggs and grind in some salt and pepper.
Add them to the skillet and cook, stirring with a wooden spoon, until scrambled softly.
Transfer them into a bowl.
Clean out the skillet and warm it over a moderate heat.
Warm the tortillas in there for about 20 seconds.
Now divide the chorizo, eggs, potato, cilantro, salsa and avocado between the tortillas.
Roll each one into a burrito shape.
Put the burritos into the wiped-out skillet and toast on side, pressing down gently.
Flip them over and cook on the other side, pressing down gently.
This makes them crisp on the top and bottom but still nice and soft on the sides.
Serve immediately.
