Cook the chorizo: Heat a skillet over medium. Add chorizo and break it up with a spatula. Cook until browned and slightly crispy, about 6–8 minutes. Use a slotted spoon to transfer to a plate, leaving a little fat in the pan.

Sauté the veggies: In the same skillet, add onion and bell pepper. Cook until soft and lightly golden, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.

Scramble the eggs: Whisk eggs with the milk, a pinch of salt, and pepper. Pour into the skillet with the veggies. Stir gently over medium-low heat until softly set and slightly glossy—pull them off before they dry out.

Combine the filling: Return the cooked chorizo to the skillet. Fold in cooked potatoes if using. Sprinkle in half the cheese. Taste and adjust seasoning.

Warm the tortillas: Microwave tortillas for 15–20 seconds or warm briefly in a dry skillet to make them pliable. This prevents cracking during rolling.

Assemble: Divide filling among tortillas, placing it in a line just off-center. Top with remaining cheese. Fold sides in, then roll up tightly from the bottom into burritos. Place seam-side down.

Preheat the air fryer: Set to 375°F (190°C) for 3 minutes. Spray or lightly brush the basket with oil.

Air fry: Arrange burritos seam-side down in a single layer. Lightly mist the tops with oil. Air fry 5–7 minutes, flipping once, until tortillas are crisp and golden and cheese is melted.

Serve: Let rest 2 minutes to set. Slice in half if you like. Add hot sauce, salsa, cilantro, or green onions.