Roast the potatoes: Heat the oven to 425°F (220°C). Toss potatoes with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Roast on a baking sheet for 25 to 30 minutes, turning once, until golden and tender.

Cook the chorizo: Brown the chorizo in a large skillet over medium-high heat, breaking it apart as it cooks. Add the onion and cook until softened. Spoon out excess grease if necessary.

Scramble the eggs: Whisk eggs with milk. Reduce the skillet heat to medium-low, add the eggs, and stir gently until soft curds form. Remove from the heat while the eggs are still slightly glossy.

Assemble: Warm the tortillas. Add cheese, roasted potatoes, chorizo and eggs, salsa, and cilantro to the center of each tortilla.

Roll and serve: Fold the sides inward, tuck the bottom over the filling, and roll tightly. Toast in a dry skillet for 1 to 2 minutes per side if desired. Serve warm.