In a large frying pan, fry the chorizo until it begins to go a little crispy on the edges. Remove from the pan and set aside.
Add the onions to the pan. When soft add the peppers, chillies and garlic. A few minutes later return the chorizo to the pan. Cook for a few minutes then add the potatoes. Spread evenly over the bottom of the pan.
Beat the eggs and pour into the pan. Tip the pan around to make sure the eggs cover all the ingredients. Turn the heat down very low and cook for about 15 minutes.
Put the frying pan under the grill to make sure all the egg on the top is cooked and there are no runny bits. Serve in slices with green salad.
Nutritional information is approximate and a guideline only.