Add EVOO to a large skillet over medium-high heat and add chorizo. Cook chorizo until crispy and cooked through, breaking it up as it cooks.
Once chorizo is cooked, remove it to a paper towel-lined plate. Leave 1-2 TBSP of chorizo grease in the pan and dispose of the rest. Add potatoes, bell pepper, jalapeño and garlic. Season with salt and pepper.
Cook the potatoes and veggies until the potatoes are soft on the inside and crispy on the outside, about 10-15 minutes.
While the potatoes are cooking, add butter to a medium-sized skillet over medium heat. Add the whisked eggs and cook until eggs are scrambled and no longer runny.
When potatoes are done cooking, add the chorizo back to the skillet along with the egg. Stir well to combine everything and lower heat to medium-low.
Add the shredded cheese and stir so it melts and binds everything together. Turn the heat off.
Warm corn tortillas in the microwave (covered with a damp paper towel) or over a gas stove burner. Add about 1/4 cup of the chorizo-potato mixture to the tortilla and top with desired toppings.
