Chorizo needn't just be eaten cold - try this satisfing dish where the meat is fried and then mixed with bacon and onion potatoes.
Ready in 30 minutes
Heat a large, non-stick, ovenproof frying pan and add 4 fresh chorizo sausages. Cook over a medium heat for 10 minutes, turning occasionally, until cooked through. Remove from the pan, leaving the oil in the pan, and slice thickly. In a large bowl, beat 5 eggs and add the contents of a 400g pack Bacon and Onion Potato Sauté (we used Waitrose), breaking up the potato mix slightly. Add the sliced chorizo and some seasoning and mix gently. Return the pan to a medium heat and pour in the mixture. Cook for about 10 minutes, until almost set, then pop under a hot grill for 5 minutes, until golden. Cut into wedges and serve with a tomato and rocket salad, if you like.
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