Cook crumbled chorizo in a medium skillet until browned, then remove with a slotted spoon, leaving about 1 tablespoon of fat in the pan.

Add diced potato, onion, and minced jalapeño to the skillet and cook for 8-10 minutes, until tender and lightly browned, stirring occasionally. Season with salt, pepper, and smoked paprika, then stir the cooked chorizo back in.

Lay a large flour tortilla flat and sprinkle about 1/2 cup of shredded cheese down the center.

Place half of the chorizo and potato filling over the cheese, then sprinkle another 1/4 cup of cheese on top.

Fold the short sides of the tortilla inward, then tightly roll it to create a snug, sealed burrito. Repeat for the second burrito.

Heat a large non-stick skillet over medium heat, then spread butter or mayonnaise on one side of a separate large flour tortilla.

Place the buttered tortilla butter-side down in the hot pan and immediately sprinkle about 2 tablespoons of cheese over it.

Carefully place one assembled burrito on top of the cheesy tortilla in the pan, then spread butter or mayonnaise on the exposed side of the outer tortilla.

Cook for 3-5 minutes until the bottom is golden brown and crispy; then, carefully flip and cook for another 3-5 minutes until the other side is golden brown and crispy.

Transfer to a cutting board, slice in half if desired, and serve immediately. Repeat for the second burrito.