Prep the potatoes: Peel and dice into small cubes. Heat a large skillet over medium-high with a thin layer of oil. Add potatoes and a pinch of salt and pepper. Cook, stirring occasionally, until golden and tender, 10–12 minutes. For extra flavor, sprinkle a little cumin and smoked paprika. Remove and set aside.

Crisp the carnitas: In the same skillet, add the carnitas over medium-high heat. Let them sit undisturbed for 2–3 minutes to crisp, then toss. Cook until edges are browned and sizzling. If they seem dry, add a splash of water or a squeeze of lime. Set aside.

Sauté aromatics: Reduce heat to medium. Add a little more oil, then the diced onion and jalapeño. Cook until softened and lightly browned, 3–4 minutes. Stir into the potatoes or keep separate for layering.

Scramble the eggs: Whisk eggs with a pinch of salt and pepper. Melt butter in a nonstick skillet over medium-low heat. Add eggs and stir gently until just set and still soft. Remove from heat—carryover heat will finish them.

Warm the tortillas: Heat tortillas briefly in a dry skillet or over a low flame until pliable. Keep them wrapped in a clean towel so they don’t crack when rolling.

Assemble: Lay a tortilla on a board. Add a line of potatoes, a scoop of carnitas, some onions/jalapeño, fluffy eggs, shredded cheese, avocado slices, and cilantro. Spoon on salsa or hot sauce. Don’t overfill.

Roll it tight: Fold the sides in, then roll from the bottom up, tucking as you go. Aim for a snug, even cylinder.

Toast the burrito: Place seam-side down in a lightly oiled skillet over medium heat. Cook 1–2 minutes per side until the tortilla is golden and the cheese melts. This step locks it together and adds crunch.

Serve: Slice in half if you like. Add a squeeze of lime and extra salsa. Eat hot.