Heat a frying pan over high heat and cook chorizo in batches, turning, until golden brown. Transfer to a bowl and set aside.
Cook potato in pan in batches for 3 mins each side or until golden and tender. Transfer to a plate and set aside.
Cook leek in pan, stirring for 3 mins or until tender. Transfer to a bowl and set aside.
Whisk eggs and cream in a bowl. Season with salt and pepper.
Layer the chorizo, potato and leek into the pan. Reduce heat to medium low.
Pour egg & cream mixture into the pan and cook for about 5 minutes or until golden brown underneath and almost set. Just make sure it is cooked underneath
Transfer pan to grill and cook for about 5 minutes or until golden and cooked through. Again make sure it is cooked in the middle. Don’t be too concerned to let it go a little darker brown on top. A little darker on top is better than undercooked in the middle. Remove from heat.