Spanish Tortilla with Chorizo

Rinse and peel the potatoes. Cut into thin slices and cook in boiling, salted water for about 10 minutes, until tender. Peel the onion and slice into thin rings.

Rinse the bell pepper, remove the ribs and seeds and cut into thin strips. Rinse and halve the cherry tomatoes. 

Heat the oil in a large pan and sauté the potatoes until golden brown. Add the onion and pepper and sauté briefly. 

Whisk the eggs together with the heavy cream, Parmesan, nutmeg, salt and pepper.

Add the tomatoes and chorizo to the pan and mix well. Pour the egg mixture into the pan and transfer to an oven preheated to 200°C (approximately 400°F). Bake for 20-30 minutes, until the eggs are set.