For ➍400 g mushy potatoes
150 g chorizo sausage
1 dash white wine vinegar
4 fresh eggs
½ leek
½ bundle of parsley
20 cl warm milk
30 g butter
pepper, salt, nutmeg
Peel the potatoes, boil until tender in salt water.
Cut chorizo into small cubes and fry in a pan. Place on paper towels.
Bring a pan of water to a boil. Add the vinegar. Break an egg into a ladle. Put the spoon in boiling water and turn the spoon gently so the egg floats in water. Poach for 3 m and remove with a slotted spoon. Place on paper towels. Poach the other eggs.
Cut leek into rounds. Wash and chop the parsley.
Cook the leek with the potatoes for 5 m. Pour away the water. Add milk, butter, pepper, salt and nutmeg. Mash. Add chorizo and parsley, stir.
Put mash in round forms, put on a plate, remove the forms. Put the poached egg on the stew. Garnish with chopped parsley.
Cut chorizo into small cubes and fry in a pan. Place on paper towels.
Bring a pan of water to a boil. Add the vinegar. Break an egg into a ladle. Put the spoon in boiling water and turn the spoon gently so the egg floats in water. Poach for 3 m and remove with a slotted spoon. Place on paper towels. Poach the other eggs.
Cut leek into rounds. Wash and chop the parsley.
Cook the leek with the potatoes for 5 m. Pour away the water. Add milk, butter, pepper, salt and nutmeg. Mash. Add chorizo and parsley, stir.
Put mash in round forms, put on a plate, remove the forms. Put the poached egg on the stew. Garnish with chopped parsley.
