Chorizo and Potato Tortilla Pizza
Ultra thin and crispy tortilla pizza with chorizo, potato, salsa, 2 cheeses, sour cream, cilantro and scallions
Ingredients
- 2-3 burrito size tortillas
- 1 tbsp oil
- 1/2 lb yellow potatoes peeled and diced
- 1 tube Mexican style chorizo
- 1 onion diced
- 1 cup salsa
- 1/4 cup tomato paste
- 2-3 cups shredded cheese I used Monterey Jack and cheddar
- chopped cilantro
- chopped scallions
- sour cream to drizzle thinned with water
Instructions
- Heat oil in a skillet over medium heat and add the potatoes. Season with a little salt and pepper. Cook the potatoes, stirring occasionally, until browning and turning slightly tender.
- Add the onion and chorizo and continue to cook, flipping the mass and browning the chorizo, until it is crispy and cooked down, and potatoes are tender - about 10 minutes. Set aside. Turn the oven broiler on.
- In a cast iron skillet over medium heat, brush the pan with some oil. Place a tortilla in the pan and allow it to start browning on the bottom. Stir salsa and tomato paste together well and spoon a thin layer over the tortilla. Add the potato/chorizo mixture and top with shredded cheese. Allow to cook until you can lift the tortilla slightly and see that it is browned on the bottom and has crisped up a bit. Place skillet under the broiler for a few minutes (keep an eye on it) and allow the cheese to melt fully and brown up.
- Remove from the oven and place back on the burner to further crisp up the bottom if needed. You want crispy with a few blackened spots but not fully burnt bottom. Allow to cool slightly then drizzle with sour cream and top with herbs, then cut into slices.
Tried this recipe?Let us know how it was!