Spanish Tortilla with Potatoes

Rinse potatoes and cook in salted boiling water until al dente, about 15 minutes. Drain, peel and let cool. Then cut potatoes into thin slices. Peel and finely chop onion and garlic.

Cut chorizo into thin slices. In a deep, ovenproof skillet, fry chorizo over high heat, 1-2 minutes. Remove from pan and reduce heat to low. Add onion, garlic and potatoes and fry in the fat remaining in the pan, turning frequently, about 10 minutes. Season with salt and pepper.

Preheat oven to 200°C (approximately 400°F).

Return sausage to the pan. Whisk eggs with cream, cheese and parsley. Season with salt and pepper and pour over the vegetables. Bake tortilla until eggs are set and top is browned, about 20 minutes.