Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the diced potatoes in a single layer, season with 1/4 tsp salt and 1/4 tsp pepper, and cook, stirring occasionally, until golden and tender, about 10–12 minutes. Reduce heat if browning too quickly.

Sauté aromatics and andouille

Push potatoes to one side of the pan (or remove to a plate briefly). Add remaining 1 tbsp olive oil to the skillet. Add the sliced andouille and cook 2–3 minutes until browned. Add diced onion and bell pepper and sauté until softened, about 4–5 minutes. Stir everything together and season with a pinch of salt and pepper. Keep warm in the skillet over low heat or transfer to a bowl.

Scramble eggs

Whisk the 6 eggs with 3 tbsp whole milk, 3/4 tsp salt, and 3/4 tsp black pepper until blended. Wipe the skillet clean and melt 1 tbsp unsalted butter over medium-low heat. Pour in eggs and let sit 10–15 seconds, then gently stir with a spatula, folding eggs until soft-curd scrambled but still slightly glossy, about 2–3 minutes. Remove from heat.

Corn Salsa & Toppings

Make the corn salsa by combining 3 tbsp corn, quartered cherry tomatoes, 2 tbsp chopped cilantro, 1 tbsp lime juice, and 1 tsp salt in a small bowl. Taste and adjust lime or salt as needed. Keep refrigerated or at room temperature until assembly.

Shred the Tillamook white cheddar and portion out the sour cream for serving.

Assembly & Wrap

Warm tortillas: heat a large dry skillet over medium heat. Brush each tortilla lightly with melted butter or a little oil and warm 20–30 seconds per side until pliable and lightly golden. Keep wrapped in a clean towel to stay warm.

Assemble burritos: lay one warm tortilla flat. In the center, layer about 1/4 of the scrambled eggs (about 1.5 eggs), 1/4 of the potato-andouille-vegetable mixture, 2–3 tablespoons of shredded cheddar, and 1–2 tablespoons of corn salsa. Top with a spoonful (about 2 tbsp) of sour cream. Fold the sides in, then roll tightly from one edge to form a burrito. Repeat for remaining tortillas and fillings.

Optional finish: return the assembled burritos seam-side down to a hot skillet and press gently for 1–2 minutes per side to crisp the tortilla and help seal the seam. Serve immediately.