If you have enough time and want to make individually sized tortillas, you can pour the egg and potato mixture into a ring mold placed into a frying pan, cook until it becomes firm enough to flip and then remove the ring mold and cook the other side. In this case, rather than serving topped with chorizo rounds, we recommend that you make a topping of chorizo crumbles by removing the casing from the chorizo, crumbling the filling into a pan and lightly cooking, just enough to heat the crumbles and give them a crisp texture, but being careful not to burn them.