1 spicy chorizo sausage, finely diced
3 tablespoons olive oil
300 grams small waxy potatoes, scrubbed
1 tablespoon chopped flat-leaf parsley
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.