Tortilla Espanola With A Mexican Twist

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   ["Cut the potatoes into thin slices, about 1/8 - 1/4"" thick.", "Peel and quarter the onion. Slice each quarter into thin slices.", "Cut the red bell pepper in half and de-seed. Julienne slice one half of the pepper (reserve remaining half for another use). Cut the slices into 1"" lengths.", "Rapidly stir the room temperature sour cream to soften and loosen (this helps it to more easily combine into the egg.", "Pre-heat oven to 350u00b0F", "Heat an oven-proof skillet (preferably cast-iron) over medium heat. Add 1 tbsp olive oil and squeeze the fresh chorizo from its plastic tube into the pan. Break up the chorizo and cook for about 2 - 3 minutes, stir frequently. Add the anchovies and continue to heat until anchovies disintegrate. Add the paprika and stir. Add 2/3 cup olive oil to the pan and heat while stirring the chorizo mixture. Add the potato slices and sliced onion and pepper to the oil and spread them evenly. The oil should almost cover the potatoes. Add additional oil if needed. Allow to cook, carefully stirring and re-arranging the potato to allow even cooking on all slices. Reduce heat if needed to prevent burning. Add more olive oil to the pan if needed.", "Meanwhile, crack the eggs into a large bowl, add the half and half, sour cream, and salt. Beat with a fork to combine. When potatoes are just cooked (they should be soft and will break in two if poked with a spatula), add the egg mixture to the pan. Gently stir to combine. Cook for a few minutes until the eggs start to set. Reduce heat to medium-low and cook until the edges are just set but the top is still runny, about 3 - 5 minutes. Transfer to oven and continue to cook until eggs are firm and set, about another 5 minutes. Remove from oven and let sit for a few minutes. Run a knife around the edge of the egg to separate from the pan. Sprinkle the chives on the top and serve."]

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