1 Peel, rinse and cook the potatoes for 25-30 minutes in boiling, salted water. Cut the chorizo into small cubes and fry in a dry pan until crispy. Remove and drain on paper towels. Rinse the leek and cut into small rings. Rinse the parsley, shake dry, remove stems and chop the leaves finely. Drain the cooked potatoes and mash with the milk and butter. Add the Chorizo and the leeks, then puree everything together and season with salt, pepper and nutmeg.
2 For the poached eggs, bring water to a boil in a small pot. Add the vinegar and turn off the stove, so that the water stops boiling. Add the eggs one by one with a ladle, gently slipping them into the water slowly. Cover and cook for about 3 minutes, depending on the size of the egg, then remove with a slotted spoon and drain briefly.
To serve, place a high, round cookie cutter or mold (7cm or approximately 2.5 inches) onto a plate, and pour the puree into it to form a cake shape. Remove the mold carefully, place a poached egg on top, and repeat on other plates. Serve garnished with parsley.