Put the eggs and potatoes into a pan of cold water and bring to
the boil. (Covering the pan with a lid will speed this up.) Uncover
and boil for 6 mins, then lift out the eggs and cool in cold water. Leave
the potato in the pan for another 4 mins, or until just tender when
pricked in the middle with the tip of a knife. Drain and tip into a bowl.
Heat a griddle pan until very hot. Toss the potato and chorizo
in 1 tsp oil and season well. Griddle the potato for 2 mins on each
side until charred. Meanwhile, peel and quarter the eggs – the yolks
should still be a little soft in the middle.
Tip the potato back into the bowl, then griddle the chorizo for
a couple of mins until it crisps up and releases its red oil. Lift into
the bowl, leaving the juices behind. Take the pan off the heat, then
add the garlic and the rest of the oil, then sizzle for 30 secs. Squeeze
in the lemon juice. Scatter the salad and tomatoes over 4 plates, top
with the potato, egg and chorizo, then drizzle over the hot dressing.