1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the potatoes and cook for 5 minutes.

2. Add the chorizo and break it apart with a large spoon. Add the salt and continue cooking and stirring until the chorizo and potatoes are thoroughly cooked. Remove from heat and discard any excess grease.

3. Heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Pour in the beaten eggs.

4. As the eggs begin to set, gently stir them across the pan to form large, soft curds. Continue cooking until no visible liquid egg remains. Remove from heat.

5. Fill each warmed tortilla with the egg, chorizo, and potato mixture.

6. Top each taco with a dollop of sour cream and fresh cilantro.