Huevos Rotos with Chorizo
By London Restaurant Festival
Published on 05 February 2015
If you're finding brunch a tad mundane, this tapa's from Brindisa Tapas Kitchens has got the hallmarks of your favourite breakfast - potatoes, sausage and eggs, but with a Spanish twist. Alternatively, share with friends as a perfect evening tapas dish.www.brindisatapaskitchens.comTime and servings
25 minsTotal time
2Servings
5 minsPrep time
20 minsCooking time
Ingredients
- 2 large eggs
- 50 g of chorizo
- 200 g of potatoes, peeled and cut into 3mm slices
- 1 pack of chives
Method
Step 1
Fry the potatoes in a pan with olive oil, until cooked through (about 10 minutes), drain and pat-dry with kitchen paper.Step 2
Heat a little olive oil in a pan, stir in the sobrasada and fried potaotes to warm through. Remove and place in a bowl.Step 3
In the same pan add another teaspoon of olive oil and fry the eggs slightly. Once lightly fried add them to the bowl and combine with the potatoes and sobrasada. It should be juicy. Place on a plate and sprinkle with chopped chives. Add salt and pepper to taste.