I’ve called these “wraps”, because the potato slices wrap or cover the chorizo and cheese inside, making a tasty and portable snack.
Makes 12 wraps
Preheat oven to 400F (200C). Line a baking tray with parchment paper and brush parchment with oil.
Slice russet potatoes lengthwise into 24 slices, just under ¼-inch thick (using a mandolin is easiest). Place 12 potatoes slices onto prepared baking tray. Arrange a slice of chorizo on each potato slice and sprinkle with cheese, leaving edges of potato clear. Cover cheese with remaining potato slices. Place a sheet of parchment over “wraps” and place a second baking tray on top. Bake for 15 minutes, then remove top baking tray and parchment and bake until potatoes are golden brown, about 8 minutes more.
Serve “wraps” warm or at room temperature.