Spanish Tortilla With Chorizo

• 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

1. 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.
2. Meanwhile, whisk together eggs, cream, cheese, chives and garlic. Season and set aside.
3. 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.
4. 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.

red potatoes, eggs, heavy cream, cheddar cheese, fresh chives, clove garlic, links chorizo, red peppers, sour cream, tomato salsa, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/27835 (may not work)