| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 500 grams White Potatoes peeled and halved
- 1 teaspoon Coconut Oil
- 200 grams Chorizo Sausage sliced
- 1 Brown Onion quartered and sliced
- 4 tablespoons Olive Oil
- 2 cloves Garlic Cloves finely chopped
- 12 Black Semi-Dried Olives or Spanish Olives, pitted and chopped
- 6 Eggs
- Sea Salt
- Black Pepper Ground
- Parsley chopped, to serve
Ingredients
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Instructions
- Place the potatoes in a small saucepan and cover with cold water. Bring to the boil and cook, uncovered, for 10 minutes. Strain, rinse under cold water and thinly slice.
- While the potatoes are cooking, heat the coconut oil in a deep frying pan over medium heat. Add the chorizo and cook for 2–3 minutes on each side, until browned. Remove to a plate and reserve the chorizo fat and juices in the pan. Once the chorizo has cooled down, dice it roughly.
- Add the onion and olive oil to the frying pan and cook over low–medium heat for 5–7 minutes, stirring a few times, until soft and golden. Add the garlic, sliced potato, chopped olives and chorizo, and stir through.
- In a bowl, whisk and season the eggs with a generous pinch of sea salt and some black pepper. Pour over the potatoes and rotate the pan to spread the egg mixture evenly. Cover with a lid and cook over medium heat for 3–4 minutes until cooked through the bottom half. Pop the pan under a hot grill for a further 3 minutes, until golden brown on top. Sprinkle the chopped parsley over the top to serve.
Recipe Notes
For a vegetarian version, simply omit the chorizo. Regular sausage or even some salami can be used instead of chorizo. Sweet potato can be used instead of white potato if avoiding nightshades.
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