Mexican Potato & Chorizo Tortilla

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

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)

Recipe

• 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!