Portuguese Scrambled Eggs with Chorizo, Potato and Parsley

Put the diced potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 6–8 minutes until just tender but still holding their shape, then drain well.

6–8 min, simmer

Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the drained potatoes and fry for 6–8 minutes until golden. Add the chorizo and cook a further 3–4 minutes until its oils release and the edges crisp.

medium-high, 10 min

Reduce the heat to medium. Add the onion and cook for 4–5 minutes until soft, then stir in the garlic and cook for 1 minute until fragrant.

medium, 5–6 min

Crack the eggs into a bowl, add the milk and a pinch of salt, and whisk until just combined.

whisk

Add the butter to the pan and let it melt through the potato and chorizo. Pour in the egg mixture and reduce the heat to medium-low. Let it sit for 20 seconds, then gently fold with a spatula, repeating until the eggs are just set and still creamy, about 3–4 minutes.

medium-low, 3–4 min

Take the pan off the heat, fold through most of the parsley and season with salt and pepper to taste. Divide between four plates and scatter with the remaining parsley.

off heat