Mexican Potato & Chorizo Tortilla

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

OH my this was tasty. Better than I fantacized it to be! How many times has that happened in your life?? I digress, if you like chorizo, try it, you'll LOVE it! I used both flour (as Emeril suggests) and corn tortillas. Pick your favorite, they are both wonderful! You can use large (4) 12" or (8) 6" tortillas. I used a combination of both sizes. This recipes was written using (4) 12-14" tortillas. I used my pizza stone and the results were outstanding. We had this for dinner along with salad, guacamole and chips. It would make a great appetizer as well. Recipe inspired by Emeril Lagasse, he uses the grill for part of this recipe, I did the whole thing in the oven. I am writing the oven friendly version.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Line baking sheet with parchment paper or use your baking stone.
  3. Boil potatoes until tender. Cool, peel and dice.
  4. In a large skillet over medium heat, add 2 T olive oil and when hot add the onions, cook, stirring constantly until golden. 8-10 minutes.
  5. Add the chorizo and cook, stirring and breaking up, for about 10 minutes until chorizo is cooked through.
  6. Add garlic and saute for 1 minute. *At this point, I drained & blotted away the excess chorizo oil.
  7. Add oregano, salt, cumin and potatoes. Stir constantly and brown potatoes (I'm not sure my potatoes browned but warm through at the least), for about 5-10 minutes.
  8. Lightly brush one side of each tortilla with olive oil.
  9. Separate your tortillas into 2 stacks> one will be the bottom and one will be the top to make a "sandwich".
  10. Divide the cheese into 2 portions. Spread 1/2 of cheese evenly over each tortilla. Top with the remaining tortilla to make a sandwich. Place on baking stone or baking sheet. Half way through the baking, press each tortilla with a spatula to release any air pockets. Bake until golden browned and crisp on both sides. *I did not flip.
  11. Top each pizza sandwich with 2 T salsa, or desired amount, spreading it around with the back of the spoon almost to the edges.
  12. Divide the chorizo-potato mixture into equal parts for each pizza. Piling slightly in the center. Top with remaining cheese and roasted pepper slices. Bake for 10-12 minutes or until cheese is melted.
  13. Slice into wedges and serve hot. Garnish with cilantro, green onions and sour cream if desired.
  14. Enjoy!


Most Helpful

I liked the flavors of this tortilla but the flour tortillas were very hard. I will crisp them in oil first next time and then bake for a shorter time.

adopt a greyhound May 10, 2011

Yum! My whole family loves this recipe. I did make some changes: no onions (kids don't like) instead of monterey jack I used Kraft Natural Mexican Style Authentic Shredded Cheese so good! I use taco sauce instead of salsa personel preference no yellow pepper. I used taco size white corn tortillas they came out nice and crispy.

Working Mom #5 September 24, 2010

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