Eggs with Bacon and Chorizo (Duelos y Quebrantos)
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Ingredients
- 6 large eggs
- 100 g smoked streaky bacon
- 100 g chorizo, diced
- 300 g baking potatoes, peeled and diced
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 452 kcal
- Protein
- 24.1 g
- Carbohydrate
- 12.9 g
- of which sugars
- 1.4 g
- Fat
- 33.1 g
- of which saturates
- 10.1 g
- Fibre
- 1.8 g
- Salt
- 1.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan and fry the potatoes for 10-12 minutes, turning often, until golden and tender.
- 2
Add the bacon and chorizo and fry for 5 minutes until the bacon is cooked through and the chorizo is lightly crisp.
- 3
Beat the eggs and season, then pour into the pan over a low heat.
- 4
Stir gently for 2-3 minutes until the eggs are just set, keeping everything loosely scrambled rather than a solid cake.
- 5
Serve immediately with bread.
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