Cook a handful of tater tots according to the package directions. For crispiest results, use an air fryer or convection oven.

While those warm through, prep the rest of the burrito components.

In a saucepan, sear the chorizo on medium heat until well browned and cooked through.

Periodically break it up with a spatula or potato masher. You’ll want a crumbled texture when it’s finished cooking (if needed, you can remove it from the pan and chop it up after cooking).

• While that cooks, prep and gather other ingredients: grate your cheese, crack and beat your eggs, and get your tortilla ready.

Remove the chorizo from the pan, but leave any residual fat for cooking the eggs.

If there isn’t enough remaining chorizo fat to coat the bottom of the pan, you can supplement with a pad of butter. Bring the pan back to medium heat, then add in the beaten eggs.

Allow the eggs to set, then shimmy the pan and use a spatula to push through the curds to create large folds.

Add the cooked chorizo and grated cheese back to the pan, mix into the eggs, and then lay the tortilla on top of the pan to steam and soften while everything finishes cooking. Turn off the heat on the pan.

At this point, you tater tots should be done. Lay the softened tortilla down, then spread a thin layer of sour cream (and optionally salsa) as a base. Add in the tater tots, chorizo-cheese-egg scramble, and finish with another sour cream & salsa drizzle on top.

Roll the burrito tightly, optionally wrap in foil, and enjoy.