SPAN­ISH BREAK­FAST

The Courier-Mail - QWeekend - - LEISURE + STYLE - PHILIP JOHN­SON

IN­GRE­DI­ENTS

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

METHOD

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.

SERVES 2

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