SHORTCUTS FOR BUSY COOKS

SERVES 4

PREP 10 MINS

COOK 10 MINS

1 tbsp olive oil

300g can Jersey potatoes, drained

200g sliced red onions

6 eggs, lightly beaten

8 slices chorizo

2tbsp parsley, chopped

1 Heat the oil in a heavy based heated non-stick frying pan and fry for a few mins. Add the onions and fry for 5 mins to soften.

2 Pour in the eggs, add the chorizo, season. Cook for 5 mins until the base is firm. Put the pan under a preheated grill for 5 mins, until the eggs are firm. Sprinkle with 2tbsp chopped parsley, to serve.

Per serving: 238 cals 13g fat (4g saturated), 15g carbs