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A warm potato, bean & chorizo salad with a fried egg


  • Cook the potatoes in lightly salted, boiling water until almost tender, adding the beans towards the end. Drain well and cut the potatoes in half or quarters. Set aside.
  • At the same time, heat a little oil in a heavy-bottomed pan and fry the chorizo until golden. Drain on kitchen paper towels.
  • Then gently fry the eggs in a little hot oil.
  • When ready, toss the potatoes, beans, chorizo, tomatoes and rocket with a splash of balsamic, a little oil and seasonings.
  • To serve, mound the salad on individual plates, place an egg on top and sprinkle with the mini herbs.
  • nb.  If you prefer, the eggs can be poached.


  • 12 chats (baby potatoes), peeled
  • table salt
  • 12 small green beans
  • olive oil
  • 2-3 chorizo sausages, sliced
  • 4 large eggs
  • ½ punnet cherry tomatoes, halved
  • 1 handful wild rocket (or cos lettuce) leaves
  • balsamic vinegar
  • 1 handful fresh mini herbs
  • freshly ground pepper

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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