Poor Man’s Potatoes with Chorizo

• 200 ml/7 fl oz/scant 1 cup olive oil
• 500

Heat about 175ml/6fl oz/¾ cup of the olive oil in a non-stick frying pan (skillet) over a medium heat and fry the potatoes until they start to colour. Add the diced chorizo, garlic and fresh thyme and continue to fry, until the potatoes and chorizo are nicely coloured and starting to crisp up, about 4–5 minutes.

Meanwhile, fry the eggs in a separate pan in the remaining olive oil.