Spanish lunch: chorizo, egg & potato salad

Undated Handout Photo of Spanish Lunch: Chorizo, Egg & Potato Salad, extracted from The Little Book of Lunch by Caroline Craig and Sophie Missing, published by Square Peg. Photography by David Loftus. Available now. See PA Feature FOOD Lunch. Picture credit should read: PA Photo/Square Peg/David Loftus. WARNING: This picture must only be used to accompany PA Feature FOOD Lunch. WARNING: This picture must only be used with the full product information as stated above.
Undated Handout Photo of Spanish Lunch: Chorizo, Egg & Potato Salad, extracted from The Little Book of Lunch by Caroline Craig and Sophie Missing, published by Square Peg. Photography by David Loftus. Available now. See PA Feature FOOD Lunch. Picture credit should read: PA Photo/Square Peg/David Loftus. WARNING: This picture must only be used to accompany PA Feature FOOD Lunch. WARNING: This picture must only be used with the full product information as stated above.

Ingredients

(Serves 1)

8-10 small, or new potatoes

2 eggs, at room temperature

15cm piece of chorizo sausage

Olive oil for drizzling

1tbsp freshly chopped chives

Salt

Wash the potatoes and chop in half, adding to a pan of cold, salted water. Simmer until they’re cooked. Usually about 10-15 minutes.

Cook your eggs in the same pan for about seven minutes for a soft yolked egg, before removing from the pan and running under the cold tap.

Meanwhile, chop the chorizo into small chunks and heat a non-stick pan on the hob. Simply add the chopped chorizo, and cook until the fat begins to run and the sausage is crispy in places. Drain the cooked potatoes and add to your lunch pail. Top with the chorizo, a drizzle of olive oil, and chives. stir and sprinkle over salt. Wrap the eggs in their shells separately in kitchen roll. At lunchtime, peel your beggs, cut into segments and top.