- Melt butter in a 12-inch (30 cm) ovenproof skillet set over medium heat. Add potatoes, onion, pepper and chorizo; cook, stirring occasionally for 10 minutes or until softened and starting to caramelize. Spread mixture evenly in skillet.
- Meanwhile, preheat oven to 350°F (180°C). Whisk eggs with sour cream, salt and pepper until well combined. Whisk in cheese and parsley. Pour evenly over skillet mixture.
- Bake for 30 minutes or until set. Cut into wedges and garnish with additional sour cream and grated Cheddar cheese.
- For those who cannot tolerate goat cheese, omit or replace with a lactose free Cheddar cheese.