Potato, chorizo and egg tacos with salsa verde

1.Place potato in a large saucepan of cold water, add a pinch of salt and bring to the boil, then boil until potatoes are tender (4-6 minutes). Drain well.

2.Meanwhile, for salsa verde, combine ingredients in a bowl with 2-3 tbsp water and season to taste with salt.

3.Heat a char-grill pan or frying pan over high heat and cook tortillas until warm (1-2 minutes each side). Wrap in a clean tea towel to keep warm and soft.

4.Heat half the oil in a large frying pan over medium-high heat, add chorizo and fry until browned (2-3 minutes). Add cumin and stir until toasted (1 minute), then add potato and paprika and fry, stirring, until potato is well coated (2-3 minutes). Add spinach and stir until wilted (1 minute), then transfer mixture to bowl and wipe out pan.

5.Add remaining oil to pan over medium-high heat, then add egg and cook without stirring for 1 minute, then stir continuously until just beginning to set (2-3 minutes). Add potato mixture and stir into egg, then divide among tortillas. Top with avocado, salsa verde and coriander and serve with lime wedges and remaining salsa.