This is a great weekend dish – in our family, usually Sunday morning brunch or a quick Saturday night dish for the kids. Both my children enjoy it and it’s easy to do.
Freezing – not suitable for freezing.
Ingredients
- 4 to 5 largish potatoes, thinly sliced
- 100g chorizo
- 1 onion, sliced (although I finely chop if cooking just for the kids)
- 6 eggs
- Handful of grated cheese
Instructions
- Peel and thinly slice the potatoes. Cook in boiling water for 5 minutes and then drain. (If the potatoes are ready before you need to add them to the frying pan, make sure you cover them as they will go brown if left uncovered).
- Fry the onion and chorizo in a non-stick frying pan until cooked – usually 6 – 8 minutes. The onion will cook in the fat from the chorizo sausage.
- If you are adding peas, sweetcorn or peppers, you can add at this stage.
- Whisk the eggs.
- Add potatoes and then pour the eggs over and cook until most of the egg as cooked.
- To finish off, sprinkle grated cheese over the top and pop under a medium grill until nicely golden brown.
Sarah’s Tips
You can also add peas to it or perhaps other veggies that you have such as sweet corn or peppers. To make a small kiddie version, use 1 biggish potato and couple of eggs and a small frying pan. Serve on its own or with a salad. For little ones, I serve with chopped up cucumber and cherry tomatoes and perhaps some red pepper too.
Photo Credit: Missy
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