John Myers
Ingredients for 2 servings:
- 400 g jacket potatoes, small, boiled
- 400 g beans, green, fine
- salt and pepper
- 150 g chorizo (cold cuts)
- possibly olive oil
- 2 shallots
- 1 garlic clove(s)
- 1 tbsp sherry vinegar
- possibly chili flakes
- 6 stalks of flat-leaf parsley
- 2 eggs, hard boiled
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Wash and trim the beans, then blanch in salted water for about seven minutes. Rinse and drain, then halve if necessary. Peel and halve the potatoes. Cut the chorizo into bite-sized pieces and fry in a pan over medium heat until crispy. Remove and set aside. Fry the potatoes in the frying fat, adding a little more oil if necessary, and season with salt and pepper. Add the peeled and finely diced shallots and garlic, along with the beans, and fry briefly. Add the sherry vinegar and bring to a boil. Season the vegetables with salt, pepper, and chili, if desired, and sprinkle with coarsely chopped parsley. Serve with the halved eggs.
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