Griddled fresh chorizo with fried eggs and chips
A quick, homely Spanish supper: fresh chorizo cooked in a dry pan until it has released its fat and browned, with a fried egg and homemade chips. Just as common with longaniza, chistorra or pork belly, often with fried green peppers on the side.
- 40 minTime
- 30 minHands-on
- 4Portions
- 31 gprotein per portion
- 830kcal per portion
Ingredients for 4 portions
- 600 gFresh chorizo
- 4Eggs
On the side
- 800 gPotato, cut into chips
- 5 tbspOlive oil, for frying
- to tasteSalt
Method
- Peel the potatoes and cut them into 1 cm thick chips. Rinse in cold water and dry thoroughly with a clean tea towel.
- Heat plenty of oil, about 2 cm deep, in a deep frying pan over a medium-high heat. Fry the chips in two batches for about 10 minutes each, until golden outside and soft inside. Drain on kitchen paper and season with salt.
- Meanwhile, prick the chorizos with a fork and cook them on a griddle or in a frying pan without any fat over a medium heat for 10–12 minutes, turning often, until browned all over and cooked through.
- Fry the eggs one at a time in the hot oil from the chips, spooning oil over the whites until they are set with crisp, lacy edges but the yolks are still runny.
- Plate up the chorizo with a fried egg and some chips for each person.
