Mix the beaten seasoned eggs, chopped onions and carrot and pour about half of it into a greased 18 cm cake pan (my springform moulds leaked so don't try those, use a solid cake tin). I brush olive oil all over the inside of the cake pan to grease it.
Place approx. half of the sliced potatoes in the egg mix.
Pour the rest of the egg mix.
Place the rest of the potato on top. Let it sink into the mix or help it along.
Then evenly distribute the chorizo and half of the cheese, sinking it a bit with a spatula.
Pour 250 ml cold water from the tap into the inner pot.
Place the trivet.
Put the cake tin on top of the trivet.
Lock the lid in, steam release handle pointing to Sealing. Press the 'Manual' or 'Pressure Cook' button and use the - and + button to programme 25 minutes. At the end of the pressure cooking time, let it do a Natural Pressure Release (NPR*). You can let out the rest of the steam trapped inside (if any) after 10 minutes if you're in a hurry (perform a Quick Pressure Release, QPR*, for this). It's ok if you leave it on Keep Warm for a bit. *See terminology below.
Drain any liquid. Distribute the rest of the cheese evenly over the top and grill or air fry for 3-5 minutes, keeping an eye so that it doesn't burn.