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Warm salad of crisp potatoes & chorizo with a poached egg


  • Cook the potatoes in lightly salted boiling water until almost tender. Drain well.
  • Then heat a little oil in a large heavy-bottomed pan and fry the potatoes until crispy. When almost ready, turn the heat down and add the chorizo.
  • At the same time, heat water in a large non-stick pan, add a little vinegar, swirl and poach the eggs until just set.
  • Dress the salad leaves with a little balsamic and then mix with the potatoes, chorizo and a little of the cooking oil.
  • To serve, mound the salad onto individual plates and top with an egg, a sprinkling of chives and a little fresh oil.


  • 6-8 baby potatoes (chats), scrubbed
  • sea salt
  • olive oil
  • 2 chorizo sausages, sliced
  • white wine vinegar
  • 4 eggs
  • 1 handful baby salad leaves, washed well
  • balsamic vinegar
  • fresh chives, snipped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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