Ingredients

  • 6 large eggs
  • 100g chorizo, chopped
  • 100g goats’ cheese
  • 50g watercress
  • ½ onion, sliced
  • 8 new potatoes 
  • 3 sprigs fresh thyme
  • Oil and butter for frying

Method

  1. Parboil the potatoes for around 8 minutes and cut into thick slices once cooled.
  2. Fry the onions in a little oil and butter to soften, then add the potatoes and chorizo.
  3. Beat the eggs together with the thyme, season well and pour over the mixture in the pan. Add the crumbled goats’ cheese and scatter the watercress on top.
  4. Gently cook on the hob for a further 2-3 minutes on a gentle heat, then transfer to a hot grill and continue to cook for a few minutes until golden.
  5. Cut into wedges when cold.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 23 May 2014

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