Potato Ball and Chorizo ​​Appetizer

Ingredients:

• 450 g (about 3 cups) frozen potato balls
• 280g chopped, fully cooked (but not dried) chorizo ​​sausages
• 12 large eggs
• 0.5 cup drinking cream 10% fat
• 1.5 cups coarsely grated cheese (about 170 g)
• 4 green onions, chopped
• 1 tbsp (15 g) butter

Preparation:

1. Bake the potato balls according to package directions and set aside. Reduce oven temperature to 190°C.
   
   In a large bowl, whisk the eggs with the milk-cream mixture, 0.5 teaspoon of salt, and a few pinches of pepper. Stir in the potato balls, cheese, and green onions.
2. Meanwhile, cook the chorizo ​​in a medium nonstick skillet over medium-high heat for about 5 minutes. Transfer to a plate lined with paper towels to absorb excess grease, and wipe the skillet clean.
   
   Melt the butter and add the egg mixture, spreading it out with a rubber spatula. Sprinkle the chorizo ​​on top; transfer the pan to the oven and bake until the eggs are set, about 30 minutes. Let rest for 10 minutes, then transfer to a cutting board and cut into bite-sized pieces to serve as an appetizer.