Chorizo and Soft Egg Salad

A Spanish salad with crispy chorizo sausage, tender egg, and fresh herbs. A simple, hearty dish with bright sherry vinegar flavor and a hint of garlic.

Ingredients

• 500 g New potatoes
• 4 pcs Chicken egg
• 225 g Green beans
• 225 g Chorizo
• 1 clove Garlic
• 2 tbsp Sherry vinegar
• 2 tbsp Fresh parsley

Instructions

1. Place the potatoes in a large pot of boiling salted water. Cook for 6 minutes, then add the eggs. Cook for another 6 minutes, add the green beans, and cook for the final 2 minutes. Drain the water and immediately cool the eggs under cold running water.
2. Slice the chorizo and fry in a skillet for 1–2 minutes until the edges become crispy. Transfer to a plate with a slotted spoon, leaving the chorizo oil in the pan. Add the garlic and cook over low heat for 1 minute.
3. Remove the skillet from heat, stir in the sherry vinegar and parsley. Toss with the potatoes, green beans, chorizo, and season with salt and pepper to taste. Peel the eggs, cut into quarters, and add to the salad. Serve warm.