In a saute pan over medium-low heat, cook chorizo for about 5-10 minutes or until brown but still tender. Drain any excess liquid from meat and set aside.
In a large mixing bowl combine frozen hash brown potatoes, cheese, green onions, roasted red pepper, apples, spices, eggs and chorizo. Mix well to combine all ingredients.
Spray a muffin tin with pan spray and fill using a 1/3 measuring cup. Bake for 20 minutes. Remove from oven and let cool for 8-10 minutes before turning out onto a serving platter. Running a small knife around the outer edges of each tortilla will also ensure they come out without leaving behind anything delicious. Garnish with strips of red bell pepper, chive sour cream and chopped onions.
You could easily grate your own potatoes for this recipe but I liked the ease of using hash brown potatoes. You don't need to defrost them or worry about them turning brown. If you do grate your own, it's best to grate them into a bowl of cold water to prevent them from browning and then just drain them when you're ready to add them to the recipe.
You can use any kind of sausage for this recipe. I chose chorizo because I like the flavor. The chorizo I used was a pork sausage seasoned with paprika and other chorizo spices. Look for chorizo that is more like ground meat rather than the kind that comes in a plastic non-edible casing.
A note on kosher salt: If you use regular iodine table salt, reduce the amount of salt in this recipe by half. The rest of the ingredients, especially the chorizo, have enough seasoning and salt to make up for this.
I originally baked this entire recipe ina 9-inch round cake pan and turned it out so it resembled the classic Spanish tortilla. If you'd like to simplify the method and do this, just note it will take about 50 minutes to bake.