Chorizo and potatoes are a delicious combination in this easy dinner idea.
Ingredients
- 360g fresh baby potatoes, with butter & parsley, cut into 1cm pieces
- 1 onion, chopped
- 2 chorizo, thinly sliced crossways
- 1 tablespoon olive oil
- 8 eggs, lightly beaten
- Salt & freshly ground pepper
Method
- Step 1Place the potatoes and any parsley from the container in a large bowl. Melt the butter portion from the potato packet in a 24cm (base) non-stick frying pan over a medium heat. Add the onion. Cook for 4 minutes until soft. Transfer to the bowl.
- Step 2Increase the heat to medium-high. Add the chorizo. Cook for 2 minutes each side or until golden. Transfer to the bowl.
- Step 3Preheat a grill to medium. Wipe the frying pan clean with paper towel. Heat the oil in the frying pan over a medium-high heat. Add the eggs, salt and pepper to the bowl and stir until well combined. Pour the mixture into the frying pan. Reduce the heat to medium-low. Cook for 10-12 minutes or until the almost set but still a little runny on top.
- Step 4Place the frying pan under the grill for 5 minutes or until set and golden. Carefully turn onto chopping board and set aside for 5 minutes to cool slightly. Cut into wedges serve.
- Author: Gemma Purcell
- Image credit: Ian Wallace
- Publication: Fresh Living
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