Papas a lo pobre with chorizo
- loading...
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Start the day with this rustic, beautiful brunch dish of crispy, smoked paprika-flecked potatoes with rosemary, crushed garlic and fried eggs
| Nutrient | Unit |
|---|---|
| kcal | 511 |
| fat | 31g |
| saturates | 9g |
| carbs | 35g |
| sugars | 3g |
| fibre | 4g |
| protein | 21g |
| salt | 1.3g |
Ingredients
- 100g cooking chorizo , cut into pieces
- 2 tbsp extra virgin olive oil
- 400g boiled potatoes , slightly crushed
- garlic cloves , crushed in their skins
- 2 rosemary sprigs
- 2 eggs
- 2 parsley sprigs, leaves picked and chopped
- smoked paprika , to taste
Method
- STEP 1
Fry the chorizo in the olive oil with the crushed potatoes, garlic and rosemary. Allow the chorizo to form a crust before turning.
- STEP 2
Meanwhile, fry the eggs the way you like them. Mix the potatoes with the parsley and a light dusting of smoked paprika. Serve the eggs on top of the potatoes with a further dusting of paprika, if you like.
Goes well with
Recipe from Good Food magazine, December 2015
Comments, questions and tips
Overall rating
