Bring a large saucepan or stock pot of water to the boil over a high heat then add the potatoes. If the potatoes are large, cut in half before adding to the water. Cook until just tender then drain and allow to cool until easy to handle.
Place the eggs in a large saucepan filled with cold water. Bring to the boil over a high heat. Once boiling, cook for 8 minutes for hard boiled. Drain and peel.
Preheat the oven to 200 C / Gas 6.
Slice the potato and eggs into rounds. Place a layer of potato into the base of a large ovenproof dish, sprinkle a little salt and pepper on top. Place a second layer of sliced eggs on top and sprinkle with salt and pepper. Repeat the layering until you run out of potato and eggs.
In a bowl, mix together the chorizo and soured cream and pour over the top. Sprinkle with paprika.
Bake in the preheated oven for 5 minutes. Cook for longer if you wish to serve the dish warmer.