In a dry non stick pan, fry the chorizo crispy and all the oils leak out. remove from the pan.
Add more olive if necessary.
Fry the potatoes until browned on all sides, shaking the pan every
now and then. Do not stir too much. Remove from the pan and season well.
Add a little oil to the pan and fry spring onions, garlic,
oregano and the tomatoes until slightly softened and browned. Add some
balsamic vinegar and shake the pan to coat the tomatoes.
Add the chorizo and tatoes back to the pan and heat through. Season again with loads of black pepper.
Toss in some flat leaf parsley, basil or oregano leaves.
Serve hot or at room temperature.
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