Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden and tender. Remove potatoes from the pan and set aside.

In the same skillet, add the chorizo. Break it apart with a spatula and cook for 5-6 minutes until fully cooked and crumbly.

Push the chorizo to one side of the pan. Add the remaining 1 tablespoon of oil to the empty side and toss in the tortilla strips. Fry the strips for 3-4 minutes until they become crispy.

Add the onion and jalapeño to the pan, mixing them with the chorizo and tortillas. Sauté for another 2-3 minutes until the vegetables soften. Return the cooked potatoes to the mix.

Lower the heat to medium-low. Pour the beaten eggs over the mixture. Let them sit for a few seconds, then gently scramble everything together until the eggs are just set but still moist.

Remove from heat and immediately sprinkle the Monterey Jack cheese on top, covering the pan for 1 minute to melt the cheese.

Serve hot, garnished with fresh cilantro and a side of your favorite salsa.