- 2 medium potatoes
- 1 chopped onion
- 1 T olive oil
- 2 crushed cloves garlic
- 1/2 cup blanced baby peas
- 1/2 cup chopped chorizo
- 2 eggs
Peel potatoes and cut into cubes. In a frying pan over a medium heat, gently fry onion in olive oil. Add the potato and fry until softened and starting to colour.
Add cloves garlic, baby peas and chorizo and fry for a further 5 minutes.
Pour over eggs, then reduce the heat to low and fry gently as you would an omelette, lightly browning on the underside before flipping over or placing under a hot grill to cook through.
Season to taste, and serve in thick wedges.