1. Season the cherry tomatoes with a bit of salt and leave to drain, upside down, on a piece of paper towel for at least 10 minutes. 2. Preheat the oven to 200°C or 425°F. 3. Whisk the eggs, milk and cream in a bowl, as if you were doing a fluffy omelette. 4. Whisk in the cornstarch, nutmeg, salt and pepper. 5. Generously butter a round, heavy non-stick cake tin. 6. Another option is to line the tin with wax paper, making sure the paper rises above the sides of the dish, and then grease the paper. 7. This makes it easy to lift out of the tin. 8. Arrange the slices of chorizo and cherry tomatoes, cut sides down, on the bottom of the tin. 9. Pour the egg mixture over the chorizo and bake for 25-35 minutes, until golden and just set but still wobbly. 10. Leave to cool for 5-minutes or so before serving at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
