Recipe byThe ZestyPlate Kitchen
A warm Spanish-style salad of new potatoes, green beans and crisp chorizo in a sherry vinegar dressing, topped with jammy soft-boiled eggs.
This warm salad turns a few simple things into a proper plate of food: new potatoes and green beans tossed with crisp chorizo, dressed with sherry vinegar, and crowned with jammy soft-boiled eggs. The potatoes, eggs and beans all cook in one pan with staggered timings, so there is surprisingly little to wash up.
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Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 500g Baby New Potatoes
- 4 Egg
- 225g Green Beans
- 225g Chorizo
- 1 sliced Garlic Clove
- 2 tbsp Sherry Vinegar
- 2 tbsp chopped Parsley
Nutrition (per serving)
355
kcal
18g
Protein
29g
Carbs
19g
Fat
Estimated per serving. How we calculate this.
Preparation
- Cook the potatoes in a large pan of boiling salted water for 12 minutes, dropping the eggs in after 6 minutes and the beans for the final 2 minutes. Drain everything and cool the eggs under cold running water.
- Meanwhile, fry the chorizo slices for 1 to 2 minutes until they start to crisp, then lift them out with a slotted spoon and set aside, leaving the oil behind in the pan. Add the garlic and cook gently for 1 minute.
- Take the pan off the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut them into quarters, and add to the salad.
Tips from the ZestyPlate Kitchen
- Use one pan and add the eggs and beans at the right moments so everything finishes together.
- Aim for soft, jammy yolks; they run through the salad and act as part of the dressing.
- Build the dressing in the chorizo pan so it carries all that smoky oil.
- Toss the salad while the potatoes are still warm so they drink up the flavour.
Frequently Asked Questions
Boil them for 6 to 7 minutes, then drop them straight into cold water so the yolks stay soft and golden.
It's good warm or at room temperature. If you can, crisp the chorizo fresh just before serving.
A cooking chorizo that crisps up and releases its smoky red oil into the pan.
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