Sausage. Eggs. Cheese. What a brilliant combo. A dollop of homemade, garlicky alioli and that's about as good as it gets.
- 60 ml (¼ cup) olive oil
- 2 chorizo, thinly sliced
- 450 gm chat potatoes, very thinly sliced
- ½ Spanish onion, thinly sliced
- 1 garlic clove, finely chopped
- 6 eggs
- 1 lemon, finely grated rind only
- 50 gm Manchego, thinly shaved, plus extra to serve
- 1/3 cup coarsely chopped flat-leaf parsley
- 2 garlic cloves, finely chopped
- 2 egg yolks
- 200 ml extra-virgin olive oil
- 30 ml sherry vinegar, or to taste
- 1For alioli, pound garlic and 2 tsp sea salt in a mortar and pestle until a fine paste forms, then add yolks and mix to combine. Add oil in a thin steady stream, mixing with pestle to emulsify, then add vinegar, season to taste and set aside. Makes 300ml.
- 2Heat half the olive oil in a 20cm-diameter (base measurement) non-stick frying pan or cast-iron pan over medium-high heat, add chorizo and sauté until crisp (2-3 minutes), transfer to a bowl with a slotted spoon and set aside. Return pan to heat and add remaining olive oil. Add potato and sauté until tender (4-5 minutes), add onion and garlic and sauté until tender (2-3 minutes). Drain in a colander (reserve oil), add to chorizo.
- 3Whisk eggs and lemon rind lightly to combine in a bowl, season to taste and pour over potato mixture. Stir through Manchego and parsley and set aside.
- 4Meanwhile, preheat a grill to high. Heat reserved oil in an ovenproof frying pan over medium heat, add egg mixture, shaking pan to level top and cook, shaking pan frequently, until half set (6-8 minutes), then grill until golden and set (4-5 minutes). Serve warm or at room temperature with alioli, scattered with extra Manchego.
Drink Suggestion: Juicy, slurpy young Spanish garnacha (aka grenache). Drink suggestion by Max Allen