SHORTCUTS FOR BUSY COOKS
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