This was first made at home with left over roasted potatoes and squash, then I made it again with par-boiled ones. The longer you let the potatoes/onions etc cook on a low heat in a heavy-bottomed frying pan the sweeter and tastier it all becomes.
Ingredients:
¾ onions depending on size
2 garlic cloves
5 inches of chorizo sausage, cut into chunks and rind removed
1 chillis/chilli flakes
2 teaspoons smoked sweet paprika powder
1 green pepper
potatoes – 3/4 large ones (optional + 1 sweet potato/squash for sweetness)
handful of parsley
handful black olives
as many eggs as you want – one/two per person
lots of olive oil
How I made it:
Peel, cut up and par-boil potatoes / squash.
Cut onions in half then slice (I used three small ones for three people) put them in large, heavy-bottomed frying pan with lots of olive oil and cook on a medium heat, add a couple of whole garlic cloves a sprinkle of chilli flakes after about 5 mins add chorizo then after another couple add the sliced green pepper.
Then add potatoes and coat in mixture, add more olive oil if needed.
Cook for about ½ – 45 mins, scraping off the bottom of the pan and stirring every 5 mins, stir in black olives at the end. Add lots of salt. Taste for seasoning/chilli.
Crack eggs gently on top and put the whole pan under the grill till they’re cooked
Sprinkle parsley on top
Eaten with:
We had it with a crisp, acidly-dressed salad
Dinner Document 