• Preheat oven to 400˚F
• Line a baking sheet with parchment paper. Place potato slices in a slightly overlapping, thin layer. Evenly distribute shallot rings on top. Season with salt and pepper, then drizzle with olive oil. Bake for 20 to 30 minutes (depending on thickness), or until the potatoes are tender with some crispy edges. Remove from oven and reduce oven temperature to 350℉.
• Meanwhile, brown chorizo in a large skillet over medium heat, breaking it up with a wooden spoon, until cooked through with some crispy edges; drain off all but 1 tablespoon of fat.
  1 pound Mexican chorizo
• While chorizo cooks, beat eggs with 2 tablespoons water in a medium bowl until well combined. Season with salt and pepper.
• Once you've drained the chorizo; place skillet over medium heat. Once hot, add beaten eggs evenly. Once they begin to set, stir gently with a wooden spoon or rubber spatula, allowing the eggs to form large, soft curds and gently incorporating the cooked meat. Continue to stir until eggs are just cooked through, but still shiny. Remove from heat.
• To warm tortillas, heat a heavy, dry skillet over medium high heat until hot. Add one tortilla and warm 15 to 30 seconds on each side until softened. Transfer to plate. Repeat with remaining tortillas, stacking them as you go to keep warm.
  6 10-inch flour tortillas

To Assemble Burritos

• Line a second rimmed backing sheet with a sheet of parchment paper.
• On a work surface, use a spatula to layer 1/6 of potato-shallot mixture down the center of one warm tortilla (leaving a generous edge all the way around for folding); spoon 1/6 of the chorizo-egg mixture evenly over and sprinkle with 1/6 of the cheese. Fold bottom side of tortilla over toppings; then fold both sides of tortilla toward the center and roll into a tight cylinder. Place seam side down on a prepared baking sheet. Repeat with remaining tortillas.
• Place baking sheet in preheated (350℉) oven to warm burritos through and melt the cheese, 5 to 10 minutes.
• Serve warm, topped with sour cream, pico de gallo and garnish with cilantro if desired.