Heat the oven to 200C/180C fan/gas 6. Spread the sweet potatoes on a baking tray and drizzle with olive oil. Season with a pinch of salt and pepper and roast for 30-35 mins, tossing halfway through, until tender and slightly caramelised. Remove from the oven and set aside.

Meanwhile, heat a large frying pan over a medium heat. Remove the chorizo casing and break the sausage up in the pan. Cook for 10-12 mins until the chorizo is browned and crispy. Remove from the pan with a slotted spoon and set aside, leaving a little of the rendered fat in the pan.

Stack the flour tortillas on foil, wrap and put in the oven for the final 5 mins of the sweet potato cooking time.

In a bowl, whisk the eggs with a pinch of salt and pepper. Cook the eggs over a medium-low heat in the same frying pan used to cook the chorizo. Stir gently with a spoon and remove from the heat just before they’re fully set (they will continue to cook in the residual heat).

Put the tortillas on a big serving platter for everyone to help themselves. For each tortilla, layer first with scrambled eggs, then sweet potato and crispy chorizo. Add a few slices of avocado on top, a sprinkling of raw onion, a squeeze of lime, some torn coriander and a drizzle of hot sauce.