Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of diced onion and 1 cup of diced bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
2. Add 1 cup of diced potato to the skillet and season with 1 each of salt and 1 each of black pepper. Cook for an additional 10-12 minutes, stirring occasionally, until the potatoes are tender and slightly crispy.
3. While the potato mixture is cooking, whisk together 6 large eggs and 1/4 cup of milk in a bowl. Set aside.
4. Once the potatoes are cooked, push the mixture to one side of the skillet and pour the egg mixture into the other side. Allow the eggs to cook for about 2-3 minutes without stirring, then gently scramble them together with the potato mixture until fully cooked. Incorporate 1 cup of cooked sausage, crumbled, into the eggs and potatoes.
5. Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese until melted and combined. If desired, add 1 each of jalapeños (sliced) for extra heat.
6. Warm 4 large corn tortillas in a separate pan or microwave until pliable. Spoon the egg and sausage mixture onto the center of each tortilla.
7. Fold the sides of the tortillas over the filling, then roll from the bottom up to create a burrito. Repeat until all filling is used.
8. Serve the burritos with salsa on the side and garnish with 1 each of chopped cilantro.