Cook the Potatoes: Heat the olive oil in a large, non-stick frying pan over a medium-high heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender. Season with a pinch of salt and pepper, then remove from the pan and set aside.

Brown the Sausage: In the same pan, add the sausage meat. Use a wooden spoon to break it up into small pieces. Cook for 5-7 minutes, until it's browned all over and cooked through. Add the finely chopped onion and minced garlic and cook for another 2-3 minutes until the onion has softened. Drain any excess fat and set the sausage mixture aside with the potatoes.

Scramble the Eggs: In a medium bowl, whisk the eggs, milk, smoked paprika, salt, and pepper until well combined. Wipe out the frying pan, reduce the heat to low, and add a knob of butter. Pour in the egg mixture. What works best for me is to cook the eggs slowly, gently pushing them around the pan with a spatula until they form soft, creamy curds. This should take about 3-4 minutes. Avoid overcooking them, as they will cook a little more inside the burrito. Remove from the heat and stir in the chopped coriander, if using. For more detailed guidance, check out this great tutorial on how to make fluffy scrambled eggs.

Warm the Tortillas: Warm your tortillas one by one in a dry pan for about 20-30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. They should be soft and flexible.

Assemble the Burritos: Lay a warm tortilla on a flat surface. Spoon a quarter of the sausage and potato mixture in a line down the centre. Top with a quarter of the scrambled eggs, followed by a generous handful of grated cheddar cheese.

Roll Them Up: To roll the burrito, fold the two sides inwards over the filling. Then, take the bottom edge (the one closest to you) and pull it up and over the filling, tucking it in tightly. Continue to roll it away from you into a neat, compact cylinder. Repeat with the remaining ingredients.

Toast for a Golden Finish: Place the assembled burritos, seam-side down, back into the warm frying pan over a medium heat. Toast for 1-2 minutes on each side, until the tortilla is golden brown and the cheese inside is gloriously melty. This step is key to sealing the burrito and giving it a fantastic texture.