Warm Chorizo and Egg Salad
What does it include?
Ingredients
- 500 g of young potatoes
- 4 eggs
- 225 g green beans
- 225 g chorizo
- 1 clove of garlic, sliced
- 2 tablespoons sherry vinegar
- 2 tablespoons chopped parsley
How to prepare it step by step?
Preparation
- Cook the potatoes in boiling salted water for 12 minutes.
- After 6 minutes, add the eggs to the same pot.
- In the last 2 minutes, add the green beans.
- Drain and cool the eggs under cold water to stop the cooking process.
- Fry the chorizo slices in a pan for 1-2 minutes until they are golden and crispy, then set aside.
- In the same pan, cook the sliced garlic in the chorizo oil for 1 minute until fragrant.
- Remove the pan from heat, then stir in the sherry vinegar and chopped parsley.
- Combine the potatoes, green beans, chorizo, and the garlic-vinegar mixture in a large bowl.
- Peel the eggs, cut them into quarters, and gently fold them into the salad before serving.
Full description
Indulge in a warm salad that marries the crispy texture of chorizo with the creamy soft-boiled egg, complemented by tender young potatoes and crisp green beans. The dish is elevated with a hint of sherry vinegar and fresh parsley, offering a symphony of flavors. Perfect for a light yet satisfying meal, this salad is a celebration of Spanish culinary tradition, with each bite delivering a burst of savory, aromatic delight. For best results, ensure the chorizo is golden and crispy, and the eggs are perfectly soft-boiled.
