Quick, super easy with a Spanish twist! The whole family will love this!
Microwave potato on high for 1 minute to soften.
Heat oil in Saute Pan over medium heat; add onion, capsicum, garlic and chorizo. Cook for 5 to 6 minutes or until onion has softened.
Add potato and paprika. Cook, stirring occasionally, for 3 to 4 minutes or until potato is just tender and starts to brown. Preheat grill on medium. Whisk eggs, milk and parmesan together in a bowl. Season with salt and pepper.
Pour egg mixture over potato mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 6 to 8 minutes or until tortilla is almost set, eggs should be set underneath but surface still runny.
Place under grill. Cook for 4 to 5 minutes or until just set and light golden (not browned). Set aside for 2 minutes. Loosen with the Chan and turn onto a plate or chopping board.
Cut into wedges. Serve with salad leaves.