Place a small pot filled halfway with water over a medium flame bring to a boil.  Once boiling, add in diced potatoes and let boil for 10 minutes.  Remove from flame and drain. Set to the side.

In a large frying pan over a medium flame add vegetable oil and allow to heat.

Add in boiled potatoes and salt.  Fry on each side for 5 minutes or until crisp.

Add in chopped onion, and mix well.  Continue frying for an additional 5 minutes.

Remove the chorizo from its casing and add to the potato-onion mixture.

With your spatula stab the chorizo to break it up.  As it continues to cook it will become easier to break up.  Then mix it into the potato-onion mixture.

Cook for an additional  10 to 12 minutes or until crisp.

Next crack your eggs in a bowl and scramble with a fork, then pour over chorizo potato mixture.

Cook for 5 to 6 minutes, mixing and combining all ingredients the entire time.

You want to make sure the eggs are well done.

Remove from flame, and either wrap in a flour tortilla for a burrito or enjoy in a corn tortilla for a lovely breakfast taco.