Heat 1-2 tbsp of oil (vegetable or olive oil) in a large skillet over medium high heat. Dice potatoes into ΒΌ inch cubes. Add potatoes and onions to pan and season with salt and pepper.
Allow to cook until potatoes are slightly brown, crispy, and tender, about 5-7 minutes. Add in chorizo and allow to cook through, another 5-7 minutes.
Meanwhile, in a large bowl, whisk together eggs, heavy cream (or milk), salt and pepper. In a separate pan over medium low heat, pour in the eggs. Occasionally drag a rubber spatula or wooden spoon across the pan as the eggs begin to solidify to scramble them.
Once the eggs are fully cooked, fold the scrambled eggs into the chorizo potato mixture.
Serve immediately on warm tortillas with toppings of your choice, such as lime wedges, cotija cheese, sour cream, hot sauce, or cilantro.
