Ingredients

• 600 g potatoes, 1.5 cm cubes
• 180 g cooking chorizocooking, not cured; its paprika oil is what fries the potatoes
• 1 small oniondiced
• 1 red pepperdiced
• 1 garlic clovegrated
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 150 g chopped tomatoes
• 4 large eggs
• 15 ml olive oil if needed
• 3/4 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 15 g flat-leaf parsleyroughly chopped

Method

1. 01

   Parboil the potatoes

   Boil the cubed potatoes in salted water for 6-7 minutes, until the outsides are just yielding but the centres are still firm. Drain and leave in the colander for 5 minutes to steam dry. The surfaces should look chalky.

   600 g potatoes, 1.5 cm cubes

   Steam-dry the potatoesWet parboiled potatoes will not crisp however hot the pan. Five minutes in the colander.

   Leave them alone to crustA crust needs sustained contact. Constant stirring gives soft cubes and no colour.

2. 02

   Render the chorizo

   Cook the chorizo in a dry ovenproof skillet over medium heat for 4-5 minutes, until the edges are crisp and there is a pool of deep red oil in the pan. Lift the chorizo out with a slotted spoon and leave every drop of that oil behind. It is the cooking fat and most of the seasoning.

   180 g cooking chorizo

3. 03

   Crisp the potatoes

   Raise the heat to medium-high, add the potatoes in one layer and leave them undisturbed for 4-5 minutes before turning. Cook for 10-12 minutes in total, turning only two or three times, until crisp and golden on most sides. Add the 15 ml olive oil only if the pan looks dry.

4. 04

   Soften the vegetables and bloom the spices

   Add the diced onion and red pepper and cook for 5 minutes until softened at the edges. Add the grated garlic, smoked paprika and cumin and stir for 30 seconds. Just long enough to smell them, not long enough to catch. Toasting the spices in the chorizo fat is what stops them tasting dusty.

   1 tsp smoked paprika · 1/2 tsp ground cumin

5. 05

   Add the tomatoes

   Stir in the chopped tomatoes and return the chorizo. Cook for 2-3 minutes until the mixture is glossy rather than wet. Too much liquid here and the potatoes soften. Season with the salt and pepper.

   150 g chopped tomatoes

6. 06

   Bake the eggs

   Make four wells with the back of a spoon and crack in the eggs. Bake at 200 C / 180 C fan for 7-10 minutes, until the whites are set but the yolks still wobble when you shake the pan. They carry on cooking in the hot skillet, so pull them a shade early.

   4 large eggs

   Out while the yolks wobbleCast iron holds enough heat to finish them on the way to the table.

7. 07

   Finish

   Scatter over the chopped parsley and take the pan straight to the table.