My son loves tiroler gröstl, a traditional Austrian dish of sauteed bacon, onion and potato, seasoned with paprika and caraway and topped with a fried egg.
I've adapted the Austrian recipe to give it more of a Mediterranean feel, replacing the bacon with chorizo, and swapping the herbs and spices for parsley. If you use picante chorizo then it doesn't need the paprika, as the oil from the chorizo spices the whole dish.
I have used jersey potatoes, but often use a waxy variety such as charlottes. It's a great way to use up leftover steamed or boiled potatoes and is delicious for brunch, lunch or a light evening meal.
Serves 2
1-2 tablespoons of olive oil
300g pre-cooked potatoes
1 large red pepper
1 white or red onion
Garlic clove (optional)
100g cooking chorizo
Flat leaf parsley
1 egg per person
- Cut the onion, pepper, potatoes and chorizo into small chunks (2-3cm).
- Heat the olive oil in a frying pan over a low to medium heat, and sauté until the onion softens and the pepper starts to colour.
- Add the potatoes and fry for a few more minutes, until the edges start to brown.
- Now add the chorizo and stir well, until the chorizo changes colour.
- Scatter over the parsley and serve topped with a fried egg.
