Potato, chorizo and egg tacos with salsa verde

SERVES 4 // PREP 10 MINS // COOK 20 MINS Breakfast tacos are the bomb. If you’re feeling adventurous, you could make your own tortillas, but bought work well. 2 potatoes (200gm each), peeled and cut into 2cm-3cm dice

8 tortillas (we used corn) 1½ tbsp neutral oil, such as

vegetable or grapeseed 2 smoked chorizo (130gm

each), diced 1 tsp cumin seeds, crushed

with a mortar and pestle 1 tsp paprika

Handful of baby spinach leaves

8 eggs, lightly beaten with

1 tbsp water

1 avocado, cut into 2cm dice Coriander and lime wedges, to serve SALSA VERDE 1 spring onion, finely chopped

Juice of 1 lime

1 long green chilli, finely chopped

½ cup coarsely chopped coriander

60 ml (¼ cup) olive oil

1 Place potato in a large saucepan of cold water, add a pinch of salt and bring to the boil, then boil until potatoes are tender (4-6 minutes). Drain well.

2 Meanwhile, for salsa verde, combine ingredients in a bowl with 2-3 tbsp water and season to taste with salt.

3 Heat a char-grill pan or frying pan over high heat and cook tortillas until warm (1-2 minutes each side). Wrap in a clean tea towel to keep warm and soft.

4 Heat half the oil in a large frying pan over medium-high heat, add chorizo and fry until browned (2-3 minutes). Add cumin and stir until toasted (1 minute), then add potato and paprika and fry, stirring, until potato is well coated

(2-3 minutes). Add spinach and stir until wilted (1 minute), then transfer mixture to a bowl and wipe out pan.

5 Add remaining oil to pan over medium-high heat, then add egg and cook without stirring for 1 minute, then stir continuously until just beginning to set (2-3 minutes). Add potato mixture and stir into egg, then divide among tortillas. Top with avocado, salsa verde and coriander and serve with lime wedges and remaining salsa. Wine suggestion A glass of fino sherry. ➤