Mexican Potato & Chorizo Tortilla

Chicagoland Chef du Jour's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Serves: 4

Yield: 4.0 large t ...

• 2 tablespoons olive oil , for sautee
• 1 tablespoon olive oil , for brushing tortillas
• 2 small onions , sliced thin, I used red
• ¾ lb chorizo sausage , uncooked
• 1 teaspoon garlic , minced
• 4 yukon gold potatoes , small, I used red potatoes, boil until tender, peeled
• 1 tablespoon Mexican oregano , I used regular
• 1 ¼ teaspoons sea salt
• 1 teaspoon ground cumin
• 4 large flour tortillas , 12-inch substitute eight 6-inch size, can use corn tortillas
• 12 ounces monterey monterey jack pepper cheese , divided
• ¼-1 cup salsa , use as much as you like
• ½-¾ cup roasted yellow pepper , sliced thin, can substitute red
• ¼ cup green onion , sliced
• ½ cup cilantro , chopped (optional)
• sour cream , for serving (optional)

Directions:

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!

Reviews

[adopt a greyhound]

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.

[Working Mom #5]

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.