300 g chistorra or chorizo sausage
4/6 free-range eggs
1 kg potatoes
1,5l oil for frying
Peel, wash and cut the potatoes into chips. Leave them to soak in cold water.
Heat the oil and add the potatoes when it begins to bubble. To fry correctly, use a lot of oil at a very high temperature. If you don’t have a large saucepan or a lot of oil we recommend frying the chips in two batches. When the potatoes are fried to light golden, place them on absorbent paper, and toss well in salt.
On the other hand, place the chistorra sausage or uncut chorizo in another frying pan with a little oil, brown on all sides without piercing or crushing them so they don’t lose their juices. Remove them, cool for 5 minutes, cut into slices and set aside.
In the same frying pan add a good splash of oil and fry the eggs over a medium heat. Cook them one by one so that the white is cooked, the edges golden and the yolk runny. Set them aside on a plate or tray.
Place a bed of potatoes on one or various plates, with the fried egg and the chistorra or chorizo arranged on top.