Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease an oven tray.
2.Place tomatoes on prepared tray. Drizzle with 1 tablespoon oil. Season to taste. Bake for 20-25 minutes until they start to collapse. Cool. Chop coarsely.
3.Meanwhile, heat remaining oil in a large non-stick frying pan on medium. Add sliced potato. Cook, covered, 10-15 minutes, turning occasionally, until tender but not browned.
4.Add onion and chorizo. Cook covered for 4-5 minutes until onion is tender. Transfer potato mixture to a large bowl. Drain off oil, retaining 1 tablespoon.
5.Add eggs, tomatoes, and spinach to potato mixture, keeping a little of the filling aside to scatter on top. Season to taste. Mix well. Preheat grill on high.
6.Heat oil in pan on medium. Pour in potato mixture. Cook for 5-6 minutes until lightly browned and almost set.
7.Place pan under grill. Cook for 2-3 minutes until lightly browned and firm. Cut into wedges. Serve with baby spinach leaves and toast.
If preferred, divide mixture between 4 oven proof ramekins and bake in a moderate oven, 180°C, for 20-25 minutes until just set and golden.
Note
