Boil potatoes in salted water for about 10 minutes or until cooked, but not soft. Drain.

Heat a large non-stick skillet with 3 T of oil. Add the onions and peppers and  potatoes and cook while stirring as needed, until potatoes are a touch golden. Stir in the ham and half of the green chiles and cook 1 minute. Set aside.

Combine the eggs, milk and ½ t salt and beat until mixed. Heat 2 T butter in large non-stick skillet over medium heat. (You should probably use 2 skillets for this.) Add the eggs and cook until mostly set. Before eggs are thoroughly cooked, stir in the other half green chiles and the cilantro.

Let eggs cool. Tear 8 squares of foil and set up an assembly line. Place a room temperature tortilla on each square or heat in a dry pan until pliable and top with 3 T of cheese. Top that with 1/2 c of potato mixture and then top that with about ¼ c of scrambled eggs.

Roll up like an egg roll. Then roll the burrito in the foil the same way. Slice in half on the diagonal before serving.  Keep warm in a 300 degree oven or freeze. To cook frozen, unwrap burrito and place it in a damp paper towel and heat it in the microwave for 1 to 2.5  minutes until warm. Can also be heated wrapped in a 350 oven for 15 minutes.