In a bowl, combine the chorizo and grated potato. Mix well with your hands until fully combined. You don't need to add anything else since the chorizo is already seasoned.

Place a portion of the mixture along the center of each tortilla and roll it up tightly.

Heat oil in a pan over high heat. Fry the flautas until they start to turn golden. Remove the toothpick (use kitchen tongs to gently separate the flautas and take out the toothpick).

I used yellow corn tortillas—they work great for flautas. If you have leftover flautas from the day before, just reheat them in the microwave and they'll taste fresh without breaking apart.

These are my husband's plates, and mine is the one with cucumber.