I love tapas and this dish has lots of Spanish influence in it.
As I make this for my boys I tend to buy my butchers mild chorizo so I can add the chilli later on. Something worth remembering for people with coeliacs is checking that your chorizo is gluten free, it should be but sometimes wheat is added.
This serves 10-12 as part of a tapas meal. When I make it for our dinner as the main dish I just serve it on thick slices of rustic bread for the non coeliacs in the family and coeliac son and I just have it as is! Leftovers are fabulous, reheated the next morning with a fresh egg on top.
500g mild Spanish chorizo, skin removed and sliced thinly
1kg potatoes, peeled and diced, 1cm
1 large onion, peeled and finely sliced
2 large garlic cloves, peeled and finely sliced
2 x 400g tins chickpeas, drained and rinsed
1/2-1 teaspoon chilli flakes
3 teaspoons smoked paprika
400g baby tomatoes, halved
2 tablespoons freshly chopped parsley
I use a large, 32cm frying pan to make this.
Heat the pan over a high heat, add the chorizo and cook until crispy and the fat has rendered out.
Use a slotted spoon to remove the chorizo and then add the potatoes to the pan, stir well to coat in the fat and then turn the heat down to medium, fry, stirring frequently until fully cooked and crispy.
Remove the potatoes with a slotted spoon and set aside with the chorizo.
Pour most of the fat out, return the pan to the medium heat and add the onion, cook until soft and then add the garlic, cook for 1 minute and then pour in the rinsed chickpeas, chilli,if using, and smoked paprika, cook, stirring frequently for 5 minutes. Add the halved tomatoes and most of the parsley. Season with pepper and check if you need salt.
Return the chorizo and potatoes to the pan, stirring well, heat through and then make wells in the mixture and crack however many eggs you need into the individual wells.
Cover the pan with a lid or foil and cook until the egg whites are cooked and the yolks are still runny.
Sprinkle over the remaining parsley and serve.