Begin by dicing up your russet potatoes and white onions. Add your potatoes to a bowl of ice water and let sit for 30 minutes. In another bowl, take out the meat from the avocados and add the lime juice and some salt. Mash together to your desired consistency, then add the cilantro and diced red onions. Finally, add all the ingredients for the Jalapeno Lime Sauce to a bowl and mix together. Cover and set the Jalapeno Lime Sauce and Guacamole in the fridge until ready to use.

Preheat your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet or plancha to the grill with some oil about 2 minutes before cooking.

Pull your diced potatoes out of the ice water and pat them dry. Add them to the skillet, making sure to stir them frequently, and cook until they soften and are golden brown (about 20 minutes). During the last 5 minutes of cooking, add the diced white onions, salt, pepper and garlic. Mix all together and cook till the potatoes are done and the onions are translucent. When done, pull it all off and set to the side.

Next, cook your ground chorizo on the skillet. Cook until it is fully rendered (about 8-10 minutes). When done, pull the chorizo off and set to the side. Finally, add your whipped eggs to the skillet and cook to nice and soft (about 3-4 minutes). Pull off and set to the side as well.

Start building your burritos with a warm large tortilla and layers of potatoes, chorizo, eggs, jack cheese and guacamole. Roll nice and tight and repeat until you have made as many burritos as you like. Add the burritos to the skillet to crispy for about 1 minute per side. Once done, pull off the burrito and serve hot.

Slice the burritos in half if you desire, serve with the Jalapeno Lime Sauce on the side and enjoy!