This dish makes a great brunch or even appetizer. The flavors go so well together and there’s a nice crunch that runs counter to the egg and sour cream.
Salt (to taste)
Pepper (to taste)
Start by making thin potato slices, then sautée them in olive oil until they are golden brown. You can also sautée several very thin slices of potato to make, in effect, potato chips. This is optional, but it does add a nice crunch.
When the potatoes are cooked, season them with salt and pepper and set them aside.
Next, sautée a bit of chorizo to crisp it up and render a bit of the fat off. Then, mince it.
When that’s done, whisk your eggs and cook them on medium heat.
Finally, place a portion of your scrambled eggs on each potato, sprinkle your minced chorizo and diced chives over top, and add a dollop of sour cream. Finish by adding your crispy potato chips and add a very thin slice of tomato.