Mexican Potato & Chorizo Tortilla

• 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)

1. Preheat oven to 400u0b0F.
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!

olive oil, olive oil, onions, chorizo sausage, garlic, gold potatoes, oregano, salt, ground cumin, flour tortillas, pepper cheese, salsa, yellow pepper, green onion, cilantro, sour cream

Taken from www.food.com/recipe/mexican-potato-chorizo-tortilla-397399 (may not work)