Ingredients (serves 2):
- 4 large white potatoes, or several baby potatoes
- 2 tbsps cooking oil
- 2 eggs
- 1 large white onion
- 1 chorizo ring (optional)
- 1 clove garlic (optional)
Set your oven to 200 degrees, before washing your potatoes and cutting them into bite size pieces.
Slice your onion and garlic thinly.
Gently fry the onion and garlic until they’re soft and translucent. Add your potatoes to the mix and gently cook for a further 8 minutes.
Chop your chorizo and add it to the mix, cooking for a further 5 minutes or until it gently starts sizzling.
Place the mixture in a roasting tin, or oven-proof skillet.
Cook your mixture in the oven for a further 20 minutes, or until your potatoes begin to turn golden brown.
Crack your two eggs over the mixture and return to the oven for a further 3 minutes, or until the egg has gone from translucent, to white.
Remove from the oven, season with salt and pepper, et voila!