Add olive oil to a medium pan over medium heat. Add onion and sauté until soft, about 5-6 minutes.
Add frozen potatoes and bell peppers. Saute until desired crispness is achieved. Add scrambled eggs, cheese and cilantro and stir. Remove from heat.
Add about a cup of egg and vegetable mixture to each tortilla and top with salsa. Roll the burrito and serve, or refrigerate for up to 4-5 days. You may have some filling left. If you have extra tortillas, you can prep more burritos for the freezer!