Name: Potato and Chorizo Tortilla
Prep time: 15 min
Cook time: 30 min
Ingredients: 650g Pontiac or Desiree potatoes, thinly sliced until just tender; 1 tablespoon olive oil; 1 large red onion, chopped; 2 cloves garlic, crushed; 150g chorizo, sliced; 100g baby spinach; 1/2 cup Bega Cream Cheese Spread Original; 5 eggs; Salt and pepper, to taste

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Steam or microwave the potatoes until just tender, allow to cool
Heat the oil in a 24cm frypan and cook onion, garlic and chorizo over medium heat until onion is transparent and chorizo crispy. Add the spinach and cook until wilted then add the sliced potato
Whisk together the cheese spread, eggs and seasonings then pour into the pan.
Cook over a medium heat for 6-8 minutes until just set then continue cooking under a preheated grill for 3-4 minutes or until golden. Slice and serve warm or cool

Steam or microwave the potatoes until just tender, allow to cool
Heat the oil in a 24cm frypan and cook onion, garlic and chorizo over medium heat until onion is transparent and chorizo crispy. Add the spinach and cook until wilted then add the sliced potato
Whisk together the cheese spread, eggs and seasonings then pour into the pan.
Cook over a medium heat for 6-8 minutes until just set then continue cooking under a preheated grill for 3-4 minutes or until golden. Slice and serve warm or cool

Steam or microwave the potatoes until just tender, allow to cool
Heat the oil in a 24cm frypan and cook onion, garlic and chorizo over medium heat until onion is transparent and chorizo crispy. Add the spinach and cook until wilted then add the sliced potato
Whisk together the cheese spread, eggs and seasonings then pour into the pan.
Cook over a medium heat for 6-8 minutes until just set then continue cooking under a preheated grill for 3-4 minutes or until golden. Slice and serve warm or cool