This is my version of huevos rotos. The ingredients are pretty much the same but instead of scrambling the eggs into the potato and chorizo I prefer to serve them fried. The end result is not too far removed from the corned beef hash we serve in the UK.
It makes a great lunch or dinner for when you can’t be bothered to cook a full on meal or if you just need something for a quick and tasty snack.
150 g chorizo sausage, skinned and diced
1 small red pepper, deseeded and diced into 1 cm pieces
1 rounded teaspoon paprika
pinch chilli powder
1 medium onion, halved and thinly sliced
300 g waxy potatoes, diced into 1 cm pieces
3 tablespoons olive oil
1 large clove garlic, peeled and crushed
salt and freshly milled black pepper
fried eggs to serve
Simmer the potatoes in boiling, salted water for 5 minutes, drain well and cover with a clean tea cloth to absorb the steam. Set aside.
Heat 2 tablespoons of the oil in a large frying pan and, when it’s fairly hot, add the onion, pepper and garlic and cook for about 6 minutes, until softened and starting to brown at the edges.
Add the chorizo and cook, over a reasonably high heat for about 2 minutes, until nicely browned at the edges.
Stir in the paprika and chilli powder to taste, then remove the mixture from the pan and set aside.
Add the remaining oil to the pan and, still keeping the heat high, add the potatoes and sprinkle with the salt and pepper.
Stir fry for about 3 minutes, until they begin to brown, then return the chorizo mixture to the pan and, continue to stir fry for 8-10 minutes, until brown and crispy.
Serve each portion topped with a fried egg.