CHISTORRAPYTT

ingredients

• approx. 500 g firm variety potatoes
• 1 large yellow onion or shallot
• 1 paket (200 g) Nonna Elide Chistorra de Navarra
• 3 st eggs
• Nonna Elide Extra virgin olive oil
• 1 bunch flat-leaf parsley
• Salt to taste

Here's how

• Peel and cut the potatoes into pieces. You can choose cubes or wedges yourself, as long as the pieces are similar in size so they cook evenly. Rinse them in cold water to remove excess starch, then dry them completely, preferably in a salad spinner. Toss the potatoes in a splash of olive oil and a little salt and cook in an air fryer at 190 °C for about 25 minutes until cooked through and golden. It works just as well to fry or deep-fry in a pan, of course.
• Meanwhile, slice the onion thinly and fry it slowly in olive oil over medium heat until soft and lightly golden. Cut the chistorra into 2–3 cm long pieces and fry them in a dry frying pan over medium heat in their own fat. It only takes 4–6 minutes for them to get a nice colour and release their red, flavourful juices. Fry the eggs in a separate pan with a little olive oil so the whites set while the yolks remain runny.
• Assemble the dish by placing the crispy potatoes at the bottom of a serving dish or directly on plates. Spread the fried onion over them and then top with the eggs, chopped parsley and the chistorra. Finish by spooning over the hot juices from the chistorra. At the table, cut into the eggs so the creamy yolk mixes with the juices and the potatoes for just the right feel.

Nonna vet bäst.