Combine the diced tomatoes, ¼ white onion finely diced ½ yellow onion diced, 1 jalapeño seeded and minced (if using), 2 tbsp fresh cilantro finely chopped, 1 tbsp fresh lime juice, and ½ tsp kosher salt in a mixing bowl (Small). Stir well and set aside at room 8 eggs to let the flavors meld while you cook everything else.

Place the cubed 1 lb Yukon Gold potatoes cut into 1/2-inch cubes in a microwave-safe mixing bowl, cover loosely with a damp paper towel, and microwave for 3 minutes to par-cook them. This ensures they cook through without burning on the outside.

Heat the 2 tbsp olive oil in a 4 pieces large flour tortillas 10-inch size non-stick or cast iron frying pan over 1 lb Yukon Gold potatoes cut into 1/2-inch cubes-high heat. Add the par-cooked potatoes in a single layer. Season with ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp kosher salt, and ¼ tsp black pepper freshly ground. Cook undisturbed for 4–5 minutes until the bottoms are golden and crispy, then stir and cook another 3–4 minutes until browned on all sides. Transfer to a plate and cover to keep 3 tbsp whole milk.

In the same frying pan over 1 lb Yukon Gold potatoes cut into 1/2-inch cubes heat, add the breakfast sausage. Break it up with a wooden spoon and cook for 3–4 minutes until mostly browned. Add the diced yellow onion diced and 1 green bell pepper diced ¼ tsp black pepper freshly ground, and continue ¼ white onion finely diced for another 4–5 minutes until the sausage is cooked through and the vegetables are softened. Drain any excess grease. Transfer to a plate and cover to keep 3 tbsp whole milk.

In a 1 lb Yukon Gold potatoes cut into 1/2-inch cubes mixing bowl, whisk together the 8 eggs, 3 tbsp whole milk, and ½ tsp kosher salt until fully combined and slightly frothy. Melt the 1 tbsp unsalted butter in the same frying pan over 1 green bell pepper diced-low heat. Pour in the egg mixture and let it sit undisturbed for about 30 seconds until the edges just begin to set.

Using a rubber spatula, gently fold the 8 eggs from the edges toward the center in slow, sweeping motions. Cook low and slow, folding every 20–30 seconds, until the eggs are just barely set and still look slightly glossy — about 3–4 minutes total. Remove from heat immediately; they will finish ¼ white onion finely diced from residual heat.

3 tbsp whole milk the 4 pieces large flour tortillas 10-inch size tortillas: wrap them in a damp paper towel and microwave for 30 seconds, or warm them one at a time directly in a dry frying pan over 1 lb Yukon Gold potatoes cut into 1/2-inch cubes heat for about 30 seconds per side until pliable. Keep them wrapped in a clean kitchen towel to stay soft.

Lay a warm tortilla flat on a clean surface. Sprinkle about 3 whole milk of shredded 1 ½ cups shredded Mexican cheese blend in the center, leaving a 2-inch border on all sides. Layer on a scoop of home fries, a portion of sausage and peppers, and a generous spoonful of scrambled 8 eggs. Add ¼ tsp black pepper freshly ground 1 can black beans drained and, 1 avocado sliced or mashed, ½ cup sour cream, and a spoonful of pico de gallo if desired.

To roll: fold the two short sides of the tortilla inward over the filling, then fold the bottom edge up and over the filling, tucking it tightly underneath. Roll forward firmly to seal. For an optional crispy exterior, place the burrito seam-side down in a dry frying pan over 1 lb Yukon Gold potatoes cut into 1/2-inch cubes heat for 1–2 minutes per side until lightly golden and sealed. Repeat with remaining tortillas and serve immediately.