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Chop the potatoes and place them in a wide, shallow pan with water covering them by 1 inch. Bring to a boil, then reduce heat to low. Simmer for 5-8 minutes, until the potatoes are just tender. Drain.
Heat the olive oil in a large skillet over medium heat. Add the pico de gallo and the chorizo and cook until chorizo is warmed through and slightly browned, about 5 minutes, stirring often.
Add the drained potatoes and cook another 5 minutes, stirring often, until warmed through. Stir in the cilantro and season to taste, if needed, with salt and pepper. (I think soyrizo is fairly salty, so I don’t add much).
Serve on tortillas, with additional cilantro and pico de gallo, if desired.