“This dish was on a menu in a café in Manchester that I would go to while I was filming up there,” says Lisa Faulkner. “My favourite thing about it was that it just used egg yolks (the best part of an egg!) What’s not to love. Yolks, potatoes and chorizo – yum!” Serves : 4 Ingredients : For the smash : 400g baby new potatoes 1-2 tbsp olive oil 1 red onion, finely sliced 1 garlic clove, grated 2 tsp smoked sweet paprika 1 tsp cayenne pepper About 100g cooking chorizo, roughly chopped 4 egg yolks Sea salt and freshly ground black pepper For the salsa : 2 handfuls of cherry tomatoes, quartered Splash of red wine vinegar Handful of coriander, roughly chopped To serve : Roughly chopped coriander Soured cream Nice crusty bread Method : 1.
Bring the potatoes to the boil and cook for 15-20 minutes until tender, then drain and set aside. Halve any particularly large ones. 2.
Heat the oil in a large frying pan, add the onion and cook until beginning to soften. Stir through the garlic, paprika and cayenne. Add a splash of water if things begin to stick.
Tumble in the chorizo and allow it to brown and release its oil. 3. Add the potatoes to the pan.
If soft enough, squash some of them down with the back of a spoon so that they break apart. Season and allow the mixture to sizzle away, again adding a little water if things begin to catch. 4.
Meanwhile, for the tomato salsa, add a sprinkle of salt to the quartered tomatoes in a small bowl, followed by a splash of vinegar. Mix .
