Idaho® Potato and Chorizo Mini Tostadas

Ingredients

• 8 mini corn tortillas
• Vegetable Oil
• 2 cups Idaho® russet potatoes, peeled & diced
• 5 ounces chorizo
• ½ cup sour cream
• ½ cup shredded leaf lettuce
• ¼ cup finely chopped onion
• ½ cup small diced tomatoes
• 4 teaspoons parmesan cheese

• ¼ small onion, rough cut
• 1 small tomato
• 1 garlic clove
• 1 bay leaf
• ½ teaspoon dry oregano
• ¼ teaspoon black pepper, freshly ground
• 1 cup water

Directions

1. Heat enough oil in a pan to deep fry tortillas. Fry until golden color and crisp. Drain on a paper towel. Set aside.
2. Heat oil over medium/low heat and fry potatoes in a single layer until tender and golden. Drain oil from potatoes. Return potatoes to heat. Add chorizo to skillet; crumble meat as it cooks for about five minutes. Set aside and keep warm.

1. Spread a half ounce of sour cream on each tortilla.
2. Top with about 2 tablespoons of potato/chorizo mixture, shredded lettuce, onion and tomatoes. Drizzle with a little salsa and sprinkle with grated parmesan.
3. Set three tostadas on a plate lined with the shredded leaf lettuce and add a small ramekin of salsa on the side.