Ingredients

The following ingredients have 4 Servings
  • 1 pound potatoes ((450 grams))
  • 3 eggs (, large , see note 1)
  • 7 ounces green beans (, ends trimmed & cut in halves (210 grams))
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 6 ounces spanish chorizo sausage ((180 grams))
  • 2 cloves garlic (, see note 2)
  • flat-leaf parsley (, to taste, see note 3)
  • 4 tablespoons balsamic vinegar (, see note 4)
  • 2 spring onions (or chives, to taste, see note 5)

Instruction

  • Thoroughly wash potatoes under running water. Leave the skin on and cut into bite-size chunks. Add them to a pot together with salt and eggs. Pour water in so that everything is submerged. Cover with a lid and bring to a boil. Reduce heat to medium. Add green beans and cook for 8 minutes.
  • Meanwhile: Fry the chorizo slices in a skillet/frying pan with a little oil, about 2-3 minutes, stirring from time to time. Add minced garlic and chopped parsley. Stir until the garlic releases its aroma. Pour in balsamic vinegar and let it cook for a minute or two. Turn off the heat.
  • After 8 minutes, take the eggs out. Check the potatoes and beans. If ready, turn off the heat (It’s better when the potatoes are slightly under-cooked. They hold their shape better). Drain the water and peel the eggs.
  • In a large mixing bowl, combine together cooked potatoes, beans, chorizo mixture (including the juices) and chives. Toss well. At last, add quartered eggs.
  • Best enjoyed warm!