Spanish Tortilla With Chorizo - cooking recipe

Ingredients

2 lb red potatoes
6 None eggs, at room temperature
2/3 cup heavy cream
2 oz Cheddar cheese, grated
2 tbsp finely chopped fresh chives
1 clove garlic, minced
2 links chorizo, thinly sliced
5.25 oz roasted red peppers, drained and sliced
1/2 cup sour cream, to serve
2/3 cup tomato salsa, to serve
None None mixed greens, to serve

Preparation

Place potatoes in a medium saucepan. Cover with cold water. Bring to a boil then reduce heat to medium. Cook, uncovered, for 10-12 mins, until just tender when pierced with a skewer. Drain. Let cool slightly then peel and thinly slice.
Meanwhile, whisk together eggs, cream, cheese, chives and garlic. Season and set aside.
Lightly coat chorizo with oil. Heat a 9 1/2 inch nonstick frying pan over medium. Cook chorizo, stirring, for 3-4 mins, until golden. Drain on paper towels. Add potatoes and peppers to pan and stir to combine. Return chorizo to pan. Cook for 1 min. Add egg mixture, reduce heat to low and cook for 10-12 mins, until beginning to set at the center.
Preheat broiler. Broil tortilla for 6-7 mins, until set at center and golden brown. Remove from heat, loosen edges and slide onto a serving plate. Serve with sour cream, tomato salsa and mixed greens.