Egg and Pork Skillet Dish
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
Preparation steps
1.
Put the asparagus in a pan of boiling water and cook for 2 minutes. until bright green and tender crisp. Drain and set aside.
2.
Heat half the oil in a large frying pan. Add the onion and cook for a few minutes until soft, but not browned. Add the chorizo and cook for a further 2 minutes, then remove from the pan.
3.
Heat the remaining oil in the pan. Add the potatoes to the pan and cook over a low heat for 15-20 minutes, turning once, until tender.
4.
Heat the grill.
5.
Beat the eggs with the cheese, onion, chorizo, asparagus, parsley and a little salt and pepper and pour over the potato mixture. Arrange the artichokes on top and around the sides.
6.
Cook, uncovered over a low heat for 8-10 minutes until the top is just set.
7.
Place under the hot grill for a few minutes until lightly browned.
8.
Serve warm or cold, cut into wedges.
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