1 tbs light olive oil 2 large potatoes, peeled, diced 1.5cm, wash & pat dry 2 pickling onions or golden shallots, peeled, cut into 1cm rings 1 chorizo sausage cut into thick (5mm) slices ½ tsp paprika Sea salt 2 free-range eggs 1 tbs sherry vinegar Small bunch chervil, washed & picked
1. Preheat oven to 200˚C. Heat olive oil in a medium, non-stick pan on moderate setting, add potatoes and onions, toss together. Transfer pan to oven for 7-8 minutes until cooked with good, even colour.
2. Drain any excess oil, return pan to heat, add chorizo, sauté for 2-3 minutes. Season with paprika and sea salt.
3. Make a space in centre of pan, crack in the eggs and, once set, turn over to finish cooking. Drizzle potatoes and chorizo with sherry vinegar, scatter chervil on top.
4. Divide contents of pan between two warmed serving plates.