1.Boil, steam or microwave potato until tender, drain.
2.Meanwhile, heat oil in medium frying pan, cook brown onion, stirring, until softened. Add chorizo, cook, stirring, until crisp. Drain chorizo mixture on absorbent paper.
3.Whisk eggs in large bowl with cream, green onion and cheeses, season, stir in potato and chorizo mixture.
4.Pour mixture into heated oiled medium frying pan, cook, covered, over low heat, about 10 minutes or until tortilla is just set. Carefully invert tortilla onto plate, then slide back into pan, cook, uncovered, about 5 minutes or until cooked through.
You can also use bintje or pink fir apple potatoes for this recipe. It is fine to use just one 300ml carton of cream for this recipe.Note