Cook the diced potatoes with onion according to package directions until golden brown and crispy on the edges.

While potatoes are cooking, prepare the chipotle mayo by combining mayonnaise with finely chopped chipotle chiles in adobo in a small bowl. Mix well.

Heat a non-stick pan over medium-low heat. Crack and whisk eggs in a bowl until well combined.

Pour the whisked eggs into the heated pan. Let them set for about a minute, then gently lift the edges with a spatula, allowing uncooked egg to flow underneath.

Continue this process until the eggs are just set but still slightly moist. Season with salt and pepper to taste.

Lay out the flour tortillas and spread a generous layer of chipotle mayo on each one.

Divide the scrambled eggs and crispy potatoes evenly among the tortillas.

To wrap each burrito, fold in the sides, then roll from the bottom up, tucking in the filling as you go.