Recipe: Perfect Chorizo and potato brunch

Chorizo and potato brunch. A frittata is an Italian dish, similar to an omelet which can be served either as a starter or as a main course. Our recipe with chorizo and potatoes is a. The potatoes take way too long to cook, which leaves the chorizo rubbery.

Red baby potatoes are ideal for potato salad because of their tender skins and creamy interiors that hold together, even when cooked. Using a mixture of lightly mashed potatoes and hald-and-half to thicken and enrich the soup gives it a silky, but not heavy, texture. Filled with spicy chorizo, potatoes, and cheese, they can be garnished with garlic mayonnaise and fresh chives. You can have Chorizo and potato brunch using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chorizo and potato brunch

1. You need 1 of Chorizo ring chopped into small chunks.
2. Prepare 1 kg of potatoes peeled and chopped into small chunks.
3. It's 1 of onion chopped.
4. Prepare 4 of free range eggs.
5. Prepare Half of a pack of feta cheese.
6. You need Handful of parsley chopped.

I did use the Manchego cheese. Breakfast Chorizo Potatoes Tacos New Year's Eve Christmas Cinco de Mayo Mexican Hangover Cure Queso Fresco Eggs Pork Sausage Brunch Easy. Tacos can be eaten any time of day, so why not start with breakfast? Chorizo adds zip to a hearty potato-and-onion filling that's irresistible when.

Chorizo and potato brunch step by step

1. Roast potatoes in 200 degree oven until soft (about 15 to 20 mins).
2. In a large frying pan fry the onion and chorizo until onions have softened and the chorizo oil has melted out (about 5 mins).
3. Add the potatoes to the chorizo and onion mix and fry for a further few minutes until chorizo oil has coated the potatoes well.
4. In a separate frying pan fry the eggs gently keeping the yolks soft.
5. Share the chorizo and potato mix between four bowls, put the fried eggs on top, and sprinkle the crumbled feta and chopped parsley over the top.

Transfer potatoes to a plate with a slotted spoon. Add more liquid in small amounts if necessary, and continue to cook just until the potatoes are just tender. If the potatoes begin browning long before they're soft, reduce the temperature a little. Taste and season with salt if you think the mixture needs it—some chorizo is so. Cut the potatoes in equal-size chunks and cook until tender.

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