Chorizo and Potato Salad
A colourful and tasty salad with plenty of flavours. I like to think of this Chorizo and Potato Salad topped with a poached egg as a healthier version of Sausage, Egg, and Chips!
Servings 4
Calories 422kcal
Ingredients
- Mixed Salad Leaves Baby leaf or similar, to serve 4
- 500 g New Potatoes Washed and cut in half
- Cooking spray
- 200 g Chorizo Thinly sliced
- 4 Eggs
- 25 ml White Wine Vinegar
Instructions
- Prepare salad leaves in 4 bowls.
- Add potatoes to a large saucepan pan of water, bring to a simmer and cook for 10 minutes.
- Drain.
- In a large frying pan, heat 10 sprays, or 1tbsp of cooking oil.
- Add the potatoes and fry over a high heat for 5 minutes, tossing often.
- Add the chorizo and cook for 10 more minutes, stirring often, until the chorizo is crispy and its oils are coating the potatoes.
- Remove from the pan and set to one side.
- Bring water and 25ml white wine vinegar to the boil in the original large saucepan.
- Reduce to a rolling simmer.
- Crack the eggs in carefully, from as close as you can get without burning yourself.
- Simmer for 3-4 minutes.
- Remove with a slotted spoon and place carefully on a clean towel to drain.
- Add the pre-cooked potatoes and chorizo to the lettuce, and top with a poached egg.
- Serve immediately.
Notes
- If your pan is large and you are a confident poacher, you can do all four at once, but you might prefer to poach one egg at a time, that’s fine!
- Check the egg is cooked by carefully lifting it out of the water with a slotted spoon, and giving a little poke. Lower it back into the water if it needs a little longer.
- To dry the egg, place the spoon on a clean towel, or strong kitchen paper, and use another sheet, or the other end to carefully pat dry.