Mexican Potato & Chorizo Tortilla

READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 400°F.
  • Line baking sheet with parchment paper or use your baking stone.
  • Boil potatoes until tender. Cool, peel and dice.
  • 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.
  • Add the chorizo and cook, stirring and breaking up, for about 10 minutes until chorizo is cooked through.
  • Add garlic and saute for 1 minute. *At this point, I drained & blotted away the excess chorizo oil.
  • 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.
  • Lightly brush one side of each tortilla with olive oil.
  • Separate your tortillas into 2 stacks> one will be the bottom and one will be the top to make a "sandwich".
  • 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.
  • Top each pizza sandwich with 2 T salsa, or desired amount, spreading it around with the back of the spoon almost to the edges.
  • 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.
  • Slice into wedges and serve hot. Garnish with cilantro, green onions and sour cream if desired.
  • Enjoy!