500g boiled floury potatoes, cut into 4cm chunks
200g chorizo, diced
3 garlic cloves, crushed
2 sprigs fresh thyme
2 tbsp chopped flat-leaf parsley
1 tsp sweet paprika, plus extra for dusting
Sea salt and freshly ground black pepper
about 175ml of the olive oil in a non- stick frying pan (skillet) over
a medium heat and fry the potatoes until they start to colour. Add the diced chorizo, garlic and fresh thyme and continue to fry, until the potatoes and chorizo are nicely coloured and starting to crisp up, about 4–5 mins.
- Meanwhile, fry the eggs in a separate pan in the remaining olive oil.
- Add the chopped parsley and paprika to the potatoes and season to taste. Divide the potatoes between 4 plates and top each with a fried egg. Dust with more paprika and serve immediately.
Modern Mediterranean by Marc Fosh, published by Watkins Media