MOB's Chorizo Rösti & Romesco Sauce

Step 1.

Preheat oven to 180°C/356°F.

Step 2.

Slice up your red peppers and add to a baking tray. Season with salt, pepper and olive oil. Roast for 40 minutes until charred and soft.

Step 3.

Slice up your chorizo. Add to a pan with no oil and fry on a low heat, gradually building up to a high heat until crispy and the fat has rendered out.

Step 4.

Grate your potato and squeeze out any excess juice. Then, add your chorizo to a mixing bowl with your grated potatoes, a large handful of chopped parsley, 2 eggs, self-raising flour and a sliced onion. Season with salt and pepper and a drizzle of olive oil. Mix everything together.

Step 5.

Line a baking tray with a sheet of baking paper.

Step 6.

Divide your potato mix into 4. On the baking tray, mould each quarter into a rösti. Place the tray in the oven for 50 minutes until the röstis are golden and crispy.

Step 7.

Romesco sauce time. Roughly chop up your peppers and add them to a blender with your toasted almonds, a teaspoon of smoked paprika, a handful of parsley, red wine vinegar and olive oil. Season with salt and pepper. Blend until you have a smooth dollopable sauce.

Step 8.

Egg time. Heat a pan of water. Once simmering, whisk the water to form a whirlpool. Once the spinning water has slowed down, add an egg. Cook for 3 minutes and remove. If it needs longer, pop back in for 30 seconds.

Step 9.

Take your röstis out of the oven. For each plate add 1 rösti followed by a generous dollop of romesco sauce and top with your poached egg. Top with chopped parsley, a pinch of smoked paprika, salt, pepper and olive oil. Tuck in.