MOB's Chorizo Rösti & Romesco Sauce
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.
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.
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.