Prick the potatoes all over with a fork, then soften them in the microwave for 2 minutes. Cut potatoes into ½ inch cubes once they’ve cooled a bit

Heat a medium-sized skillet on medium heat. Drizzle the tbsp of olive oil and when hot, add in the cubed potatoes. Season all over with the paprika, garlic powder, sea salt, pepper, and parsley and toss to combine.

Keep the heat on medium and cook potatoes for 15-20 minutes, tossing them frequently so they cook evenly. About halfway through, add in the onions. Potatoes are finished when they’re fork-tender and crispy.

While the potatoes cook, scramble the eggs together with the butter and half and half in a large bowl.

Heat another large skillet on medium heat. Spray entirely with nonstick spray. Pour in the scrambled eggs. Season with salt and pepper to taste.

With a silicone spatula, move the eggs around constantly, scraping them off the pan. This will prevent them from browning and will make sure all the mixture cooks. Leave the pieces of egg as large as possible. Eggs will be cooked in about 5 minutes when they are still soft.

To assemble the burrito, lay the tortilla flat and add ¼ of the potatoes, ¼ of the eggs, and ¼ of the tomato. Sprinkle ¼ cup of the cheese over everything. Roll the burrito up like a wrap, folding it over the filling, tucking the sides, and continuing to roll leaving the seam side down.

To grill: Heat a grill pan on medium heat and spray with nonstick spray. When the pan is hot, place the burrito on the pan and weigh it down using a press or something heavy (like a plate). After about 2-3 minutes, the burrito will have grill marks. Flip the burrito and repeat.