Serves 6 to 8.
2 Medium Russet Potatoes, peeled and diced
1-2 Chorizo Sausages, casings removed
4 Shallots, minced
1 Red Bell pepper, diced
8 Eggs
4 Scallions, chopped
3 oz. Hard Cheese (Manchego, Parmegiano, Asiago), grated

METHOD:
In large, heavy skillet over medium high heat, sauté potatoes with a little olive oil for about 10 minutes. Add in chorizo, breaking it up with your fingers as you add. Add in shallots and peppers and continue to sauté for another 5 to 7 minutes, or until shallots and peppers have softened.

Meanwhile, combine eggs and scallions in large bowl. Beat with fork or whisk until light and fluffy.

Add egg mixture to pan. Cook until eggs begin to firm slightly, add in salt pepper and cheese. Mix to combine.

Place skillet in 375° F. oven and cook until tortilla puffs, about 15 minutes. Garnish with additional scallions.