Lightly grease the slow cooker with a bit of oil or nonstick spray.

If you want uniform texture, beat the eggs in a bowl until blended. Otherwise, add whole eggs directly to the cooker.

Add crumbled chorizo, diced potatoes, and shredded cheese on top of the eggs.

Stir gently until the ingredients are evenly combined. Stop once mixed to avoid breaking the potatoes.

Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The filling is done when the potatoes are fork-tender and the eggs are set throughout.

Heat a griddle or skillet over medium-high and warm tortillas for 20 to 30 seconds per side until pliable and lightly toasted.

Scoop the slow-cooked filling into each tortilla. Top with salsa, avocado slices, and chopped cilantro. Serve immediately.