- 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
| - 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
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