Cut 300g potato into cubes keeping the skin on. Put in a pan of boiling salted water for 5 – 10 minutes or until just soft

2/Meanwhile in a frying pan, heat ½ tbsp vegetable oil and add 1 pepper, diced. Cook for approximately 5 minutes on a medium high heat

3/Drain the cooked potatoes and add them to the peppers. Cook for 10 minutes until they are slightly crispy

4/Cut 150g chorizo into slices and add to the pan and cook for 5 minutes until golden and crisp

5/Mix 4 eggs in a bowl with 1 tbsp milk, ½ tsp chilli powder, ¼ tsp salt and pinch pepper

6/Turn the pan down to a low heat and add the eggs. Keep stirring until the eggs cook which should be around one minute. Turn the heat off straight after the eggs are no longer liquid

7/Lay a tortilla wrap on a board and then add one quarter of the 60g cheese to the centre

8/Add some of the filling making sure you keep it in the centre

9/Add more cheese on top

10/Fold the left and right side of the tortilla in, then fold the bottom over the filling and tuck in. Roll until the seam is on the bottom