Potatoes with Chorizo and Egg
Photography by Nick Tresidder.
Simple egg and potato dishes can be found nearly everywhere in Spain. This one is especially delicious with its addition of chorizo.
INGREDIENTS
1 spicy chorizo sausage, finely diced
3 tablespoons olive oil
300 grams small waxy potatoes, scrubbed
2 eggs
1 tablespoon chopped flat-leaf parsley
METHOD
Heat the oil in a wide sauté pan and cook the chorizo for a few minutes. Remove with a slotted spoon and set aside, leaving the oil in the pan.
Slice the potatoes thinly and add to the sauté pan. Season and cook, turning occasionally until the edges are crisp and the potatoes are golden and tender. Add the chorizo back to the pan.
Lightly whisk the eggs with a fork and season with salt and freshly ground pepper.
Pour onto the potatoes and gently fold through until just set but still a little soft. Tip into a serving dish and sprinkle with flat- leaf parsley.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!