Breakfast Burritos Gelson's

Ingredients

• 1 large russet potato, peeled and cut into ⅓-inch dice
• 4 11-inch flour tortillas
• 8 oz Mexican chorizo, casings removed
• ¼ cup red onion, chopped
• 4 large eggs
• 1 tsp water
• 1 Tbsp olive oil
• 4 oz Monterey jack cheese, coarsely grated
• 1 avocado, sliced
• ¼ cup of your favorite salsa
• 2 Tbsp cilantro, plus more for garnish
• Salt, to taste
• Pepper, to taste