Ingredients
The following ingredients have 1 Servings
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Instruction
- <p>Wash the potatoes and if on the large side, chop in half, adding to a pan of cold, salted water as you go. Bring to the boil and simmer until they are cooked and can be pierced easily with a knife. Usually about 10-15 minutes.</p> <p>To save time and washing up, cook your eggs in the same pan as the cooking potatoes: give them a good rinse under the tap to remove any scum, and pop into the pan with the boiling potatoes. Cook for about 7 minutes for a soft yolked egg before removing from the pan and running under the cold tap.</p> <p>Meanwhile, chop the chorizo up into small chunks and heat a non-stick pan on the hob. Simply add the chopped chorizo – resisiting the temptation to use olive oil – and cook until the fat begins to run and the sausage is crispy in places. Drain the cooked potatoes in a colander and add to your lunch pail. Top with the cooked chorizo, a drizzle of olive oil, and the chives. Give it a stir and sprinkle over some salt.</p> <p>Wrap the 2 eggs in their shells separately in kitchen roll. On arrival at work, this dish is best left at room temperature.</p> <p>Come lunchtime: Peel your boiled eggs and cut into segments, topping your decadent potato dish.</p>
