Potato skillet with chorizo and feta

Step 1/4

• 500 g new potatoes

• pot
• colander

In a big pot, bring water to a boil, season well with salt and boil potatoes for approx. 15 min. If your potatoes are bigger, boil longer until fork tender. Drain and set aside to slightly cool.

Step 2/4

• 15 g parsley
• 1 red onion
• 1 tsp white wine vinegar
• 1 tsp sugar
• 4 eggs
• 100 g chorizo
• 1 leek
• 1 tsp cumin seed
• ½ tsp salt

• knife
• cutting board
• bowl

While the potatoes are cooking, coarsely chop parsley and reserve some leaves for serving. Then, thinly slice onion. In a bowl, mix vinegar, sugar and salt, then add onions and massage quickly. Set aside to let quick-pickle until you are ready to serve. Beat eggs in another bowl, add a pinch of salt and set aside. Peel and finely dice chorizo. Clean and thinly slice leeks. Coarsely crush cumin seeds if using them whole.

Step 3/4

• 2 tbsp olive oil

• frying pan (with lid)
• spatula

Add chorizo to the pan on medium high heat and fry until oils come out and chorizo is slightly crispy, approx. 3–5 min. Add leeks and fry for another approx. 2–3 min. until a bit soft. Add potatoes and fry on high heat while slightly mushing them with a spatula, letting them fall apart just a little, and get crispy. Add oil and fry the cumin briefly until aromatic. Season with salt, turn down heat to medium-low and add egg mixture. Let cook for approx. 10–15 min. or until the eggs are set. Optionally, cook the first half of the cooking time with a lid on and remove in the second half.

Step 4/4

• 100 g feta cheese

Crumble feta cheese over the skillet and serve with remaining parsley and pickled onions.

Enjoy your meal!