Position a rack about 6 inches from the broiler and preheat.  Set a medium oven-proof skillet over medium-high heat (I used my cast iron – any nonstick will do).  Add the chorizo, potato, artichokes, ¼ teaspoon salt, and the oregano and cook stirring occasionally until the potatoes are brown and tender about 10 minutes.  While that is cooking, whisk together the eggs with the remaining salt and black pepper to taste.

Pull the skillet off the heat and stir until they are just beginning to set.  I am paranoid about cooking things like this all the way through, so I left in on the heat and cooked it for about 5 minutes lowering the heat a bit.  Scatter the cheese over the top and spread the red peppers over it.  Broil until the eggs are set– about 2 minutes. 

Use a spatula to slide the tortilla out unto a cutting board and slice into wedges.

Serves 6 to 8 (except in our household where it served 4)