Summary

Ingredients

• 400 g jacket potato (s), small, cooked
• 400 g beans, reen, fine
• salt and pepper
• 150 g chorizo (cold cuts)
• possibly olive oil
• 2 shallot (s)
• 1 clove garlic
• 1 tablespoon sherry vinegar
• possibly chilli flakes
• 6 stalks leaf parsley
• 2 egg (s), hard-boiled

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Instructions

1. Wash and clean the beans and blanch them in salted water for about seven minutes, quench and drain, cut in half if necessary.
2. Peel and halve the potatoes. Cut the chorizo into bite-sized pieces, fry them in a pan over medium heat until crispy, remove and set aside.
3. In the frying fat, add a little oil if necessary, fry the potatoes and season with salt and pepper. Add the peeled and finely diced shallots, garlic and beans and fry briefly. Add the sherry vinegar and bring to the boil once.
4. Season the vegetables with salt, pepper and possibly chilli and sprinkle with coarsely chopped parsley. Serve with the halved eggs.