Ingredients

Instructions

1. 1

   Place the halved potatoes in a pot of salted cold water. Bring to a boil and cook for about 10-12 minutes until fork-tender. Drain well.

2. 2

   While potatoes are cooking, bring a separate small pot of water to a boil. Gently lower the eggs in and cook for exactly 7 minutes. Transfer immediately to an ice bath to stop cooking, then peel and set aside.

3. 3

   Heat a large skillet over medium heat. Add the sliced chorizo and cook for 4-5 minutes until crispy and the red oil has released. Remove the chorizo with a slotted spoon, leaving the flavorful oil in the pan.

4. 4

   Add the boiled potatoes to the hot skillet with the chorizo oil, cut-side down. Fry for 5-6 minutes until golden and crispy. Remove from heat.

5. 5

   In a small jar or bowl, whisk together the olive oil, sherry vinegar, smoked paprika, salt, and pepper.

6. 6

   In a large salad bowl, combine the spinach, red onion, warm crispy potatoes, and fried chorizo.

7. 7

   Drizzle the dressing over the salad and toss gently to coat.

8. 8

   Divide onto plates. Slice the soft-boiled eggs in half and place them on top of each salad portion. Garnish with fresh parsley and serve immediately.