Baked Spanish - Style Tortilla - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 large zucchini, halved lengthwise and sliced
4 shallots, thinly sliced
12 ounces new potatoes, quartered and cooked (I steamed mine)
2 large garlic cloves, minced
1 (500 ml) carton egg beaters southwestern egg substitute (or 8 eggs plus diced red bell pepper)
1/2 teaspoon paprika
kosher salt
freshly cracked black pepper, to taste
2 teaspoons fresh thyme
3 scallions, minced
1 ounce dry spanish chorizo, diced*
3 ounces goat cheese, crumbled

Preparation

Preheat the oven to 375 F and grease a 9\" springform pan wrapped in foil.
Heat oil in a deep saute pan over medium heat and add the zucchini and shallots.
Cook until zucchini begins to brown, then add the potatoes and garlic (and peppers if using) and cook 1 minute.
In a large bowl, beat the Egg Beaters (or eggs), paprika, salt, pepper, cream, thyme, green onions and cheese until well combined.
Add sauteed mixture and stir through gently.
Pour into the pan and bake until the eggs set, about 40-45 minutes.
Cool at least 5 minutes before running a thin knife around the edge of the pan and unmoulding.
This is great warm or cold.