Crispy Potato & Chorizo Eggs
1 tsp olive oil
1 small potato, grated
1 small Maestre free-range Chorizo, cut into small dice (approximately 30g)
2 large eggs
1 tsp parsley, finely chopped
Heat oil in a non-stick frying pan.
Spoon potato into two greased large rings (12cm). Top with chorizo.
Cook until potato is crisp.
Crack eggs on top of mixture. Sprinkle with parsley. Cook until egg is just set.
Run a sharp knife around inside of rings to remove.
Serve with bread and lemon wedges.