Ingredients

• 1 brown onion, sliced
• 1 chorizo, diced 5mm
• 4 tbsp olive oil
• Salt, black pepper
• 2 medium desiree potato, peeled
• 4 eggs

Instructions

In a small saucepan over a medium heat, cook the onions in 2 tbsp of olive oil and a pinch of salt, until soft and caramelised, about 10 minutes. Add the chorizo and cook for 2 minutes longer.

Meanwhile bring a pot of water to the boil and season well with salt.

Slice the potato in half lengthways then into thin 3mm slices and cook in the water until tender, soft. Drain and while warm place into a bowl with the onions and crack in the 4 egg. Mix gently and add a little black pepper and a pinch of salt. Then let sit for 10 minutes.

Preheat the Modern skillet frying pan over a high heat, add 2 tbsp olive oil and the potato/egg mixture and cook until setting around the edges, middle and beginning to brown.

Slide onto a plate then flip back into the pan to cook the other side. All up around 12 minutes, then rest. Keep at room temp and slice into wedges to serve as an brunch or along-side other tapas like white anchovies, olives, grilled bread rubbed with garlic and tomato and sliced jamon and manchego cheese.