Potato and Chorizo with Eggs

This rustic breakfast took shape mainly due to a mini hangover. I was in need of something to get the blood pumping on this cold, but sunny September morning after a few too many red wines from last night. After buying 3 dozen eggs at the markets yesterday, this became ingredient #1. #2 too the form of a chorizo which had been tempting me all week and finally #3, some leftover cooked kipfler potatoes which were in danger of going in the bin. And so this delicious dish was created, and in true Spanish tradition, was eaten directly from the pan. Lovely. And hangover simple too.

INGREDIENTS:
1 tablespoon olive oil
4 slices Spanish chorizo
2 small cooked potatoes
2 eggs
salt and pepper

DIRECTIONS:
Heat the oil in a small frying pan until just hot. Add the chorizo and fry for 1 minute either side. Crumble in the potato and stir carefully once or twice – cook for 1 minute. Break over the eggs and burst the yolk. Let it cook for 1-2 minutes, open up the egg at the bottom of the pan to move the whites around to cook evenly. After 2 minutes, place under grill for 2-3 minutes to set the whites on top. Season with salt and pepper and serve hot.

SERVING:
Serve direct from the pan with some crusty bread.

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