Crack the eggs in a bowl, season with salt and pepper, pierce the yolks with a fork, and whisk gently for 2 minutes.
Spray the mold generously with oil, or coat with a saturated pastry brush. Sprinkle parsley on the bottom and sides of each cup.
Gradually add ingredients to all molds. Fill all cups with about one tablespoon of egg, followed by one tablespoon of cheese, one tablespoon of chorizo, one tablespoon of the bell peppers and onion, and one tablespoon of potatoes. Start again with one tablespoon of egg and repeat the procedure until all ingredients are used.
Using the back of a soup spoon, smooth the surface of the egg mixture by gently submerging any exposed ingredients in the egg mixture. Bake uncovered until set, 20-30 minutes. During baking, the mixture will slightly rise above the cups surface and will flatten once out of the oven. Let the dish sit for 5 minutes before serving.
To serve, put a cutting board or platter on top of the mold and invert gently. Tap the top of the mold to loosen the tortilla cups. Garnish.
Tips from Guatemalan Chef Amalia Moreno-Damgaard:
The best quality fresh chorizo is available at Latin markets. For a flavor twist, substitute chorizo for other Latin sausages.
The quickest method to cook the potatoes is to bake them thinly spread out on a baking sheet lined with parchment paper, without adding any oil, for 10 minutes.
An easy way to cook chorizo is on a skillet over medium-high heat for 5-7 minutes. Remove the excess fat quickly by transferring the cooked chorizo to a plate covered with paper towels.
A quick technique to cook the onions and bell peppers is to sauté them together in one tablespoon of olive for 2 minutes.