Chorizo and Potato Breakfast Tostadas

Course: breakfast or lunch

Serves: 4 Prep: 10 mins

Cook: 20 mins

1 tbs rapeseed oil

200 g (7 oz) potatoes, diced

Salt and freshly ground black pepper, to taste

50 g (1¾ oz) chorizo, chopped 1 tbs sunflower oil

4 medium British Lion eggs 4 small corn tortillas

1 avocado, peeled and diced 1 red pepper, seeds removed and diced

10 g (¼ oz) coriander, chopped roughly

For the Lime Mayo:

2 limes, 1 juiced and zested and 1 cut into wedges

1 small clove garlic, peeled and minced

2 tbs mayonnaise

1 Heat the oil in a medium size, heavybased frying-pan over a medium heat. Add the potatoes and stir for 2 minutes, until browned. Add 50 ml (2 fl oz) water and a pinch of salt and cover the pan with a lid.

2 Cook for 5 minutes, stirring occasionally to prevent the potatoes from burning. Add the chorizo then lower the heat and stir for another 3 to 4 minutes, adding more water if you think the potatoes are still not cooked.

3 In another frying-pan, heat up the sunflower oil over a medium heat.

Crack in the 4 British Lion eggs and lower the heat. Cook slowly, until the egg whites set – for about 5 minutes.

4 Toast the tortillas in a toaster or in a hot, dry frying-pan.

5 To make the lime mayo, in a bowl, mix the lime juice and zest with the minced garlic and mayonnaise.

6 Assemble the tostadas, starting with placing the egg in the centre of each tortilla, then adding the remaining ingredients around the yolk. Serve with lime wedges and a seasoning of salt and pepper.