Agria & chorizo Spanish tortilla

Serves 2 for lunch (may need to up quantity or sides for dinner)

2 Tbsp oil
1 small agria potato, parboiled and thinly sliced
3-4 thin slices chorizo
3 free range eggs
1 Tbsp grated pecorino or parmesan cheese
Salad greens and relish to serve

1. Preheat over to 160 degrees C. Heat oil in an ovenproof 20cm omelet pan on medium heat.
2. Layer the potato and chorizo in the hot pan then allow to brown slightly. Chorizo slices can be left whole or chopped.
3. Meanwhile whisk the eggs and cheese together and season with salt and pepper. Pour the egg into the pan and leave on the heat for 1 minute to seal the bottom of the tortilla. Remove from the stove and bake in preheated oven until the egg has just set (about 5 minutes).
4. Serve hot or cold with salad greens and relish.

From Taste magazine.