6 8-inch flour tortillas (we need to discuss which flour tortillas to use).
In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened. Remove to a paper towel-lined plate. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp.
Beat the eggs in a medium bowl until frothy. Sprinkle with salt and pepper. Pour the bacon onion mix and eggs over the hash and cook, stirring, until eggs are fluffy and just set, about 3 minutes. Remove from the skillet and keep warm.
Wipe out the skillet and return to the heat, warm the tortillas one at a time in the skillet.
Build the burrito by layering the egg mixture, cheese and tatemada Jalapeno salsa. Fold in the two sides and roll up tightly. Serve with additional tatemada Jalapeno salsa on the side.