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Meat, Busy evenings

Potato, chorizo and pepper skillet with a fried egg

This potato, chorizo and pepper skillet is a full meal for 4 people, ready in 35 minutes, rated very easy, for about €2.00 per person. The key is browning the chorizo first, so its red oil flavors and colors the potatoes and peppers as they cook. A fried egg on top, with its runny yolk, finishes the dish like a built in sauce.

Tonight, a simple skillet of golden potatoes, chorizo and peppers, topped with a fried egg.

Potato, chorizo and pepper skillet with a fried egg
Total time
35 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

This is a hearty skillet where potatoes brown in chorizo fat, picking up that red color and smoky flavor. Peppers add crunch and a little sweetness, while garlic and smoked paprika deepen the flavor. The fried egg on top, with its runny yolk, turns every bite into its own little sauce.

It's the kind of dinner you make on a weeknight without much planning, using ingredients you probably already have. Kids generally like the mild chorizo and crispy potatoes, and a fried egg is a hit at any age. Everything cooks in one skillet, which makes it an easy choice for a busy family dinner.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1 kg
  • Red peppers 2
  • Onion 1
  • Garlic 2 cloves
  • Parsley 1 bunch

Butcher

  • Mild chorizo 200 g

Pantry

  • Smoked paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4

Allergens Eggs

The step by step recipe

  1. Peel the potatoes, cut them into cubes and cook them in simmering water for a few minutes, then drain. 6 min

    Parboiling them means they brown fast without staying raw in the middle.

  2. Brown the sliced chorizo in a large skillet, then remove it. 4 min

    Leave the fat in the pan, it's what cooks the potatoes next.

  3. Sauté the potatoes in the skillet and let them get nicely golden. 12 min

    Let them sit undisturbed for two minutes at a time to brown properly.

  4. Add the onion, garlic, sliced peppers and paprika, then put the chorizo back in. 8 min

    Add the salt last, the chorizo already brings plenty of flavor.

  5. Fry the eggs separately and place them on top of the skillet with the chopped parsley. 4 min

    The runny yolk becomes a sauce, it's the best part.

Our tips to get it right

  • Cut the potatoes into even cubes so they all cook and brown at the same rate.
  • Use a large skillet or sauté pan, crowded potatoes steam instead of browning properly.
  • Pick a good quality mild chorizo, it's what gives the cooking oil its color and smoky flavor.

The variations

  • Swap the mild chorizo for a spicy one if you like a bolder, hotter skillet.
  • For a vegetarian version, skip the chorizo and add mushrooms or chickpeas, with a little extra smoked paprika to keep the flavor.
  • For a quicker version, cut the potatoes smaller and skip the parboiling step, they'll cook faster in the pan, just watch them closely so they brown evenly.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crusty bread to mop up the yolk
  • Sparkling water with lemon

Storage

The skillet keeps for 2 days in the fridge in a sealed container, without the eggs, which are best cooked fresh each time. Reheat it in a skillet over medium heat so the potatoes crisp back up. It doesn't freeze well, the potatoes turn mushy once thawed.

Questions about this dish

Can I use spicy chorizo instead of mild?

Yes, it's just a matter of taste. Spicy chorizo will make the skillet hotter, so cut back a little on the paprika to keep the heat balanced.

Can I prep this skillet ahead of time?

You can parboil the potatoes and chop the vegetables in advance. Finish the cooking and fry the eggs right before serving to keep the potatoes crispy and the yolks runny.

What kind of pepper works best?

Red peppers are recommended for their sweetness, but you can mix red and yellow for color. Skip green peppers, their slightly bitter taste changes the flavor of the dish.

Will kids eat this with chorizo in it?

The mild chorizo used here isn't spicy, so it generally works well for kids. You can also use a bit less chorizo and add a few extra peppers to balance it out.

How long does it take to make a potato, chorizo and pepper skillet with a fried egg?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a potato, chorizo and pepper skillet with a fried egg?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a potato, chorizo and pepper skillet with a fried egg cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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