Vegetarian Chorizo and Potato Casserole

Preheat the oven to 400°.

Thinly slice both the potatoes and red onion. It’s your choice whether or not to skin the potatoes (I like to leave them on).

Slowly brown the soyrizo in a stove top pan on medium low heat with one tablespoon olive oil, making sure to gently break it up into small pieces. Remove and set aside the soryizo in a bowl.

Sautee the sliced red onion in the same pan with another tablespoon of olive oil, until translucent and soft.

Lightly oil a glass round pie pan. Place a thin layer of the sliced potatoes in the bottom of the pan, followed by a thin layer of the onions, followed by a layer of the soyrizo. Build a second layer of the ingredients in the same order, and so forth. Top the casserole with the grated cheese.

Place the casserole on the middle rack of the oven and cook for about 30 minutes. Cheese should be beginning to bubble and brown when done. You can also pierce the potatoes to make sure they are softened/cooked through.

To serve, cut like a pie and place on a dish. Serve with a fresh salad and/or freshly made salsa.