Cook the potatoes in the microwave for about 4-5 minutes. Remove and let them cool down for about 5 minutes before cutting into small pieces.
Heat 2 tablespoons of olive oil in a medium-to-large sized skillet.
Add potatoes, then cook for about 2 minutes. Add salt/pepper to taste. Transfer to a plate.
Heat 1 tablespoon of olive oil in the skillet.
Add chorizo, then stir and break it into small pieces. Cook for about 4-5 minutes or until color indicates it’s fully cooked, and transfer to a plate.
In a medium mixing bowl, beat eggs and milk with some salt and pepper.
Heat 2 teaspoons of butter in a skillet until hot.
Reduce the heat to low. Pour the egg mixture in. As eggs begin to set, gently pull the eggs with a spatula, then continue cooking and pull, lift and fold the eggs.
Remove from the heat , transfer to a plate.
Heat the tortilla in a skillet. Remove them and add generous amounts of chorizo, eggs, potatoes.
Top with avocado, cilantro, tomatoes, Mexican cheese, salsa and red onion.