This is such a versatile dish; it can be served as a light lunch, the main course or even cut into squares and packed up for a picnic
(Serves 4 as a starter, or 2 as a main course)
Bring a pan of water to the boil. Add the potatoes and reduce the heat to a simmer. Cook the potatoes for about 7 minutes, then drain.
Beat together the eggs, thyme and mustard then season.
Heat the oil in a large frying pan, and cook the onion for 5 minutes until soft, add the chorizo and cook for further 3-4 minutes. Add the potatoes and toss everything together.
Pour over the egg mixture and cook over a low heat for about 10-12 minutes, or until set.
Sprinkle the cheese over and place under the grill for 3-4 minutes. Serve hot or cold with a green salad
Tips:
Try adding leeks, peas or even prawns
You could also bake this in the oven – pour the mixture into a round baking tray and bake for 25 minutes or until just set
Ingredients
Directions
Bring a pan of water to the boil. Add the potatoes and reduce the heat to a simmer. Cook the potatoes for about 7 minutes, then drain.
Beat together the eggs, thyme and mustard then season.
Heat the oil in a large frying pan, and cook the onion for 5 minutes until soft, add the chorizo and cook for further 3-4 minutes. Add the potatoes and toss everything together.
Pour over the egg mixture and cook over a low heat for about 10-12 minutes, or until set.
Sprinkle the cheese over and place under the grill for 3-4 minutes. Serve hot or cold with a green salad
Tips:
Try adding leeks, peas or even prawns
You could also bake this in the oven – pour the mixture into a round baking tray and bake for 25 minutes or until just set