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Fried Potatoes With Chorizo And Egg

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6 fresh jalapeño chillies
60ml/4 tbsp vegetable oil
1 onion, finely chopped
450g/1lb waxy potatoes, scrubbed and cut in 1cm/½in cubes
Few sprigs of fresh oregano, chopped, plus extra, to garnish
75g/3oz/1 cup freshly grated Parmesan cheese (optional)
225g/8oz chorizo sausage, sliced
4 eggs


Serves: 4


1. Dry roast the jalapeños in a griddle pan, turning them frequently so that the skins blacken but do not burn. Place them in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.

2. Remove the jalapeños from the bag, peel off the skins and remove any stems. Cut them in half, scrape out the seeds, then chop the flesh finely.

3. Meanwhile, heat half the oil in a large heavy frying pan which has a lid. Add the onion and fry, stirring occasionally, for 3-4 minutes, until translucent, then add the potato cubes.

4. Stir to coat the potato cubes in oil, then cover the pan and cook over a moderate heat for 20-25 minutes, until the potatoes are tender. Shake the pan occasionally to stop them from sticking to the bottom.

5. When the potatoes are tender, push them to the side of the frying pan, then add the remaining oil.

6. When the oil is hot, spread out the potatoes and add the jalapeños. Cook over a high heat for 5-10 minutes, stirring carefully so that the potatoes turn golden but do not break up.

7. Add the oregano and Parmesan, if using. Mix gently, spoon on to a heated serving dish or plates and keep hot.

8. Fry the chorizo in any oil remaining in the pan until cooked and browned. Add to the potatoes. Fry the eggs to taste using the chorizo fat or fresh oil, as preferred. Add to the potatoes and serve at once, sprinkled with oregano.

Energy 186Kcal/776kj; Protein 2.2g; Carbohydrate 19.9g of which sugars 2.7g; Fat 11.4g of which saturates 1.4g; Cholesterol 0mg; Calcium 13mg; Fibre 1.5g; Sodium 13mg

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