8 new potatoes – about 300g (10½oz)
2-3tbsp vegetable or olive oil
100g (3½oz) quality black pudding, any casing removed, cut into 2cm (¾in) slices
100g (3½oz) lardons, cut into 1cm (½in) dice
100g (3½oz) chorizo, the best quality you can find
2 banana shallots, thinly sliced
2 garlic cloves, grated
1 green chilli, sliced – seeds and all
6 eggs, whisked
1tbsp finely chopped rosemary leaves
1 bunch of flat-leaf parsley, leaves only, finely chopped Salt and freshly ground black pepper
Cook the potatoes in boiling, salted water until they’re just soft – about 12-15 minutes. Drain in a colander, leave them to steam and cool, then halve them.
Preheat the oven to 220°C/fan 200°C/gas 7. Warm a 25cm (10in) nonstick ovenproof frying pan over a medium heat and pour in the oil. Fry the black pudding slices on each side until crisp, then remove them from the pan and drain on kitchen paper. In the same pan, fry the lardons until they start to brown and the fat renders (runs out into the pan). Add the chorizo and fry with the lardons. The smoky red paprika oil will start to come out of the chorizo. Remove the lardons and chorizo with a slotted spoon and drain on kitchen paper. Once the chorizo is cool enough to handle, slice it thinly.
Add one of the sliced shallots and the garlic to the pan with all of the rendered oil still in it and cook for a few minutes over a medium heat until soft. Add the potatoes and stir so that they take on all of the flavours from the pan. Put the cooked meats back into the pan with the green chilli and stir again.
Reduce the heat under the pan to low. Season the eggs then pour them into the pan. Add the rosemary and half the parsley and stir slowly until the eggs start to firm up. Place the pan in the oven and cook for 5-8 minutes until the eggs have set and are puffed up – almost souffléd. Remove the pan from the oven, sprinkle the remaining shallot and parsley over the top and serve.