|400 g||new potatoes|
|1 tsp||ground nutmeg|
|vegetable oil for frying|
|bread for serving|
Heat water in a pot set over medium-high heat. Salt, add potatoes, and cook for approx. 10 min. Drain and peel potatoes, then set aside to cool.
Pick rosemary leaves from stems and finely chop. Crack eggs into a bowl and beat. Add cream, paprika powder, rosemary, and stir to combine. Season with salt and nutmeg and set aside. Trim the ends of the zucchini, halve lengthwise, and cut one half into slices and set aside. Slice potatoes and set aside. Slice chorizo.
Pre-heat oven to 180°C/350°F. Heat pan over medium-high heat and add vegetable oil. Transfer potatoes to the pan and sauté. Season with salt and pepper. Add zucchini and chorizo, toss to combine, and sauté for approx. 2 – 3 min. more.