Mexican Potato & Chorizo Tortilla

Ingredients

• 2 tablespoons olive oil, for sautee
• 1 tablespoon olive oil, for brushing tortillas
• 2 small onions, sliced thin, I used red
• 3/4 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 1/4 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
• 1/4-1 cup salsa, use as much as you like
• 1/2-3/4 cup roasted yellow pepper, sliced thin, can substitute red
• 1/4 cup green onion, sliced
• 1/2 cup cilantro, chopped (optional)
• sour cream, for serving (optional)

Directions

1. 1

   Preheat oven to 400°F.

2. 2

   Line baking sheet with parchment paper or use your baking stone.

3. 3

   Boil potatoes until tender. Cool, peel and dice.

4. 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. 5

   Add the chorizo and cook, stirring and breaking up, for about 10 minutes until chorizo is cooked through.

6. 6

   Add garlic and saute for 1 minute. *At this point, I drained & blotted away the excess chorizo oil.

7. 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. 8

   Lightly brush one side of each tortilla with olive oil.

9. 9

   Separate your tortillas into 2 stacks> one will be the bottom and one will be the top to make a "sandwich".

10. 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. 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. 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. 13

    Slice into wedges and serve hot. Garnish with cilantro, green onions and sour cream if desired.

14. 14

    Enjoy!