In a large lidded Dutch oven or saucepan, heat the oil. Sauté the chorizo, shallots and potatoes over medium-high heat, stirring occasionally, until the potatoes are browned and the shallots soft, 7 minutes. If brown bits form on the bottom of the pan, don't worry. Add the garlic and cook for one minute more. Stir in the tomatoes and cook until they’re beginning to release their juices, 5 minutes. Pour in the wine, scraping up any brown bits from the bottom of the pan, and season with salt. Simmer until half of the wine has cooked off, 2 minutes. Reduce the heat to low and cook until the potatoes are al dente, depending on the size, another 2 minutes.