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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.