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🍽️ Crispy Potato Tarts with Poached Egg

387 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• salt
• 150 g chorizo
• 0.5 stalk leek
• 0.5 bunch parsley (approx. 15 g)
• 200 ml lukewarm milk
• 30 g butter
• pepper (from the mill)
• nutmeg
• 4 fresh eggs
• 1 tbsp white wine vinegar

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in boiling salted water and cook them for 25 to 30 minutes until tender.
3. 3. Cut the chorizo sausage into small cubes.
4. 4. Fry the chorizo cubes in a pan without added fat until crispy.
5. 5. Remove the chorizo from the pan and let it drain on a kitchen towel.
6. 6. Clean the leek, halve it lengthwise, and rinse it under running water.
7. 7. Slice the leek into thin rings.
8. 8. Wash the parsley, shake it dry, and pick the leaves off the stems.
9. 9. Finely chop the parsley leaves.
10. 10. Drain the cooked potatoes and mash them finely with a potato masher.
11. 11. Stir the mashed potatoes with the milk and butter until smooth.
12. 12. Gently fold the chorizo cubes and leek rings into the mashed potatoes.
13. 13. Bring some water in a pot to a boil.
14. 14. Add vinegar to the water and turn off the heat so the water stops bubbling.
15. 15. Crack the eggs one by one and carefully place them into a ladle.
16. 16. Let the eggs slide slowly from the ladle into the warm water.
17. 17. Cover the pot and let the eggs set (poach) for about 3 minutes.
18. 18. Remove the poached eggs with a slotted spoon and let them drain briefly.
19. 19. Use a round cutter (7 cm diameter) to form small tarts from the mashed potatoes.
20. 20. Place the potato tarts on the plates and top each with one poached egg.
21. 21. Sprinkle the dish with the chopped parsley and serve immediately.

Nutrition per serving

• kcal: 387
• Protein: 18 g · Fett/Fat: 26 g · Carbs: 21 g