Ingredients

3 small waxy Potatoes scrubbed and cut into chunks Sea Salt & freshly ground black pepper 6 large free-range or organic Eggs Olive Oil 2 small good-quality spanish Chorizo Sausages about 60g each cut into 1cm thick slices 2 sprigs of fresh Rosemary leaves picked 2 shallots peeled and very finely sliced juice of 1 Lemon juice of 1 Lemon Extra Virgin Olive Oil of fresh Flat-leaf parsley leaves picked and finely chopped

Description

Preheat Your Oven To Full Whack, Or Get Your Grill Nice And Hot. Put The Potatoes Into A Saucepan, Cover Them With Salted Water And Bring To The Boil. Simmer Them Until Just Cooked, Then Drain In A Colander And Leave Them To Steam Dry. Beat The Eggs With

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