This is favourite lunch whenever we have steamed Charlotte potatoes leftover from the evening before. As chorizo lovers, we always have some in the cupboard, as it's a great ingredient for adding that injection of intense flavour to any dish.
Olive oil
Bag of mixed salad leaves
3 eggs
100g small Charlotte potatoes (steamed or boiled)
Handful of small vine tomatoes
Green olives
½ Chorizo sausage
Dressing of your choice
- Hardboard the eggs. Once cooled removes the shells.
- Cut the chorizo into 1/2-1cm slices.
- Cut the pre-cooked Charlotte potatoes into 1cm slices.
- Slice the tomatoes in half.
- Scatter the salad leaves over the plates, followed by the tomatoes and olives.
- Heat the olive oil in a frying pan over a medium heat.
Once the oil has come up to temperature, add the potatoes and sauté until turning golden. - Add the chorizo to the pan and stir until the chorizo loses its translucent colour.
- Add the potatoes and chorizo to the salad.
- Drizzle over the dressing.
