2kg new (or Charlotte) potatoes, cut into chunks
1 tablespoon olive oil
150g chorizo sausage, chopped
6 spring onions or 1 small red onion, chopped
2 teaspoons chopped fresh red or green chilli
200g chestnut mushrooms, sliced
Salt and freshly ground black pepper
3 tablespoons vegetable oil
1. Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.
2. Meanwhile, heat the olive oil in a large frying pan, then add the chorizo sausage, onions and chilli. Cook over a medium-high heat for 2-3 minutes. Add the chestnut mushrooms and cook for a further 3-4 minutes, until the mushrooms are browned. Season with salt and pepper.
3. Drain the potatoes well, then tip them into the frying pan and stir well. Keep warm over a low heat, stirring occasionally.
4. At this point, heat the vegetable oil in a separate frying pan and fry the eggs until done to your liking.
Recipe courtesy of www.justaddmushrooms.com