Fried chorizo with crispy potatoes and little gem salad

How Maurice does it

1. 1

   Boil the waxy potatoes in salted water until tender. Drain and let them dry.

2. 2

   Cut the dried chorizo into small cubes and slice the red onion into rings.

3. 3

   Heat 1 tbsp olive oil in a large skillet over high heat. Sear the chorizo and onion briefly, then reduce the heat.

4. 4

   Add the sliced red pointed pepper and let everything simmer gently for about 15 minutes.

5. 5

   Meanwhile, heat the remaining 1 tbsp olive oil in a separate pan and fry the boiled potatoes until crispy and golden.

6. 6

   Crush and mince the garlic cloves, then add them to the chorizo mixture and stir.

7. 7

   Transfer the crispy potatoes to the chorizo pan. Add the toasted bread cubes and toss everything together. Cook on low heat for 5 more minutes, stirring occasionally.

8. 8

   For the dressing, whisk the egg yolk, mustard, and red wine vinegar in a small bowl. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper.

9. 9

   Chop the Little Gem lettuce and place in a bowl. Pour the dressing over and toss to coat.

10. 10

    Serve the warm chorizo-potato mixture with the dressed lettuce and a dollop of mayonnaise on the side, if desired.