Tip the flour and salt into a large mixing bowl and make a well in the centre. Whisk together the eggs, milk and oil in a jug until combined, then pour into the well. Stir together until smooth, then add the tomatoes, chorizo and three-quarters of the cheese and stir until well combined.
Spoon the mixture into an oiled and base-lined 20 x 10 cm (8 x 4 inch) loaf tin and smooth the top. Scatter over the remaining cheese. Place in a preheated oven, 190°C (375°F), Gas Mark 5, for 40 minutes until golden and cooked through. Turn out on to a wire rack and leave to cool slightly. Cut into slices and eat warm or cold.