Potato and Chorizo Taco

• 8 ounces chorizo sausages
• 12 lb baking potato, cut into 1/2 inch dice
• 12 medium onion, thinly sliced
• 1 plum tomato, coarsely chopped
• salt
• pepper
• 4 small taco-size flour tortillas
• 4 -8 lettuce leaves

1. In a big skillet over medium-high heat, cook the chorizo for about 5 minutes or until it starts to render its fat, stirring to crumble up the meat.
2. Stir in the potato, onion, and 2/3 cup water.
3. Lower heat to medium and cook, covered, stirring occasionally, and adding a little water if necessary to prevent sticking.
4. When the potatoes are soft, after about 10-15 minutes, remove pan from heat.
5. Use a potato masher or fork and mash the sausage-potato mixture slightly right in the pan.
6. Stir in the tomato; season to taste with salt and pepper.
7. Warm the tortillas.
8. To make a taco: Lay a quarter of the filling in a strip down the center of a warm tortilla; roll up from left to right; eat immediately.

chorizo sausages, baking potato, onion, tomato, salt, pepper, taco

Taken from www.food.com/recipe/potato-and-chorizo-taco-123867 (may not work)