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Spanish Lunch: Chorizo, Egg & Potato Salad Recipe

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This recipe for Spanish Lunch: Chorizo, Egg & Potato Salad is from The Vincer/Pawlowski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small potatoes, halved then quartered (preferably red)
2 eggs
half a chorizo
extra-virgin olive oil
1 tbsp freshly chopped chives
1/4 tsp salt
Directions:
Directions:
Boil potatoes. After a few minutes place eggs in for eight minutes. Meanwhile, fry and crumble the chorizo in a pan, removing and setting aside when done. Remove the potatoes and eggs and set aside. Peel and quarter the eggs. Place potatoes, eggs, salt and chives in a lunch container and top with the chorizo and olive oil, then close and shake the container to combine. Bring to work for lunch; there is no need to refrigerate it, and it tastes better at room temperature.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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