In a bowl, mix 2 tablespoons of olive oil, salt and the potatoes until they are all evenly coated. Place the potatoes in an oven-safe container. Cover container with foil and cook in oven for 1 hour.
While potatoes are cooking, slice the leeks and the onion about ¼-inch thick. In a hot pan, place the remaining olive oil, the sliced onions and the leeks. Cook until tender and translucent. Add the chorizo and a pinch of sea salt. Cook for about 8-10 minutes until the chorizo is almost thoroughly cooked. Add the Las Palmas® Red Chile Sauce and cook for 5 minutes over a medium flame. Remove from heat and set aside.
Grate cheese using a box grater or food processor. Refrigerate cheese.
When potatoes are cooked, remove from the oven and let cool for about 10 minutes. Dice the potatoes into medium-sized cubes and place back into the oven-safe container. Cover the potatoes with the chorizo sauce, then cover with grated cheese. Place in the oven for about 15 minutes until cheese is melted and toasty.
Garnish with the chopped scallions, and serve with corn or flour tortillas.