John Myers
Ingredients for 2 servings:
- 100 g paprika sausage (chorizo)
- 100 g potatoes, cooked, cooled
- 3 eggs
- 2 sprigs rosemary
- ½ bunch parsley
- 1 small chili pepper(s)
- 2 tbsp olive oil
- 1 pinch of salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes
rich and incredibly delicious
Preheat the oven to 250°C (top/bottom heat). A frying pan should also be heated. Cut the chorizo into 1 cm thick slices and roughly mash the potatoes. When the oven and pan are really hot, remove the pan (careful, only work with oven gloves!), briefly toss the sausage and potatoes in the olive oil, and then return it to the oven for 2-3 minutes. Meanwhile, beat the eggs and stir the finely chopped chili and salt into the eggs. Remove the pan from the oven, remove the sausage and potatoes, and briefly (30 seconds) toss the torn rosemary in the hot fat. Then remove this from the pan as well. Now pour in the eggs, add the sausage, potatoes, and rosemary, and return it to the oven for another 3-4 minutes. When the eggs in the pan have doubled in size, remove the pan from the oven and quickly slide the contents onto a plate. Sprinkle with some chopped parsley. I like to eat it with a small arugula salad and some ciabatta.
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