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•January 9, 2026

Warm Spanish Potato & Chorizo Salad with Soft Eggs

Total Time

30 min

Servings

2 people

Level

easy

Rating

(1)

Warm Spanish Potato & Chorizo Salad with Soft Eggs

This hearty salad transforms the classic combination of smoky chorizo and eggs into a warm, filling meal perfect for lunch. Tender baby potatoes absorb the paprika-infused oil released by the chorizo, while the soft-boiled yolk creates a rich, creamy finish.

Ingredients

1 lb baby potatoes, halved

6 oz Spanish chorizo (cured), sliced into coins

4 large eggs

1/2 red onion, thinly sliced

2 cups baby spinach or arugula

2 tbsp sherry vinegar or red wine vinegar

1 tbsp extra virgin olive oil

Salt and black pepper to taste

Fresh parsley, chopped for garnish

Instructions

1

Place the potatoes in a pot of salted water and bring to a boil. Cook for 12-15 minutes until tender, then drain and set aside.
2

While potatoes cook, bring a separate small pot of water to a boil. Carefully lower the eggs in and cook for exactly 6 minutes and 30 seconds for a soft center. Transfer immediately to a bowl of ice water to stop cooking, then peel and halve.
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.
4

Remove the chorizo with a slotted spoon, leaving the flavorful oil in the pan. Add the boiled potatoes to the pan and toss in the chorizo oil for 2-3 minutes to warm through and coat them.
5

Remove the pan from heat. Whisk the vinegar and olive oil into the warm pan juices to create a dressing.
6

Assemble the salad by placing spinach on plates, topped with the warm potatoes, crispy chorizo, red onion, and soft-boiled eggs.
7

Drizzle the warm dressing from the pan over the entire salad and garnish with fresh parsley before serving.

Recipe Details

Prep Time10 min

Cook Time20 min

Total Time30 min

Difficulty

easy

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•

Salad

•January 9, 2026

Warm Spanish Potato & Chorizo Salad with Soft Eggs

Total Time

30 min

Servings

2 people

Level

easy

Rating

(1)

Warm Spanish Potato & Chorizo Salad with Soft Eggs

Ingredients

1 lb baby potatoes, halved

6 oz Spanish chorizo (cured), sliced into coins

4 large eggs

1/2 red onion, thinly sliced

2 cups baby spinach or arugula

2 tbsp sherry vinegar or red wine vinegar

1 tbsp extra virgin olive oil

Salt and black pepper to taste

Fresh parsley, chopped for garnish

Instructions

1

Place the potatoes in a pot of salted water and bring to a boil. Cook for 12-15 minutes until tender, then drain and set aside.
2

While potatoes cook, bring a separate small pot of water to a boil. Carefully lower the eggs in and cook for exactly 6 minutes and 30 seconds for a soft center. Transfer immediately to a bowl of ice water to stop cooking, then peel and halve.
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.
4

Remove the chorizo with a slotted spoon, leaving the flavorful oil in the pan. Add the boiled potatoes to the pan and toss in the chorizo oil for 2-3 minutes to warm through and coat them.
5

Remove the pan from heat. Whisk the vinegar and olive oil into the warm pan juices to create a dressing.
6

Assemble the salad by placing spinach on plates, topped with the warm potatoes, crispy chorizo, red onion, and soft-boiled eggs.
7

Drizzle the warm dressing from the pan over the entire salad and garnish with fresh parsley before serving.