Place chorizo in a cold frying pan, then brown over high heat for 2 minutes. Drain on paper towel. Add 60ml (¼ cup) water and potatoes to pan and remove from heat. (The water will evaporate and the potatoes will take on the chorizo flavour.)
Cook onion, tomato and herbs in a separate pan over medium heat for 2 minutes or until onion softens. Season with salt.
Heat oil in a large frying pan over medium heat. Cook tortillas for a few seconds or until crisp.
To assemble, spoon 1 tbsp salsa over each tortilla and scatter over chorizo and potato. Spoon over tomato mixture and top with remaining tortillas, more salsa lettuce, sour cream and cheese.
* Queso fresco (literally ‘fresh cheese’) is a soft, mild cheese made from cow’s milk and is traditionally used to make papas a la huancaina. It is available from Casa Iberica Deli (casaibericadeli.com.au).
Cook onion, tomato and herbs in a separate pan over medium heat for 2 minutes or until onion softens. Season with salt.
Heat oil in a large frying pan over medium heat. Cook tortillas for a few seconds or until crisp.
To assemble, spoon 1 tbsp salsa over each tortilla and scatter over chorizo and potato. Spoon over tomato mixture and top with remaining tortillas, more salsa lettuce, sour cream and cheese.
* Queso fresco (literally ‘fresh cheese’) is a soft, mild cheese made from cow’s milk and is traditionally used to make papas a la huancaina. It is available from Casa Iberica Deli (casaibericadeli.com.au).