Ingredients

Method

• 2 medium potatoes
• 1 chopped onion
• 1 T olive oil
• 2 crushed cloves garlic
• 1/2 cup blanced baby peas
• 1/2 cup chopped chorizo
• 2 eggs

Method

Ingredients

Peel potatoes and cut into cubes. In a frying pan over a medium heat, gently fry onion in olive oil.  Add the potato and fry until softened and starting to colour.
Add cloves garlic, baby peas and chorizo and fry for a further 5 minutes.

Pour over eggs, then reduce the heat to low and fry gently as you would an omelette, lightly browning on the underside before flipping over or placing under a hot grill to cook through.
Season to taste, and serve in thick wedges.