1Set a large nonstick skillet over medium heat and add a little oil.
2Add the cooked potatoes and sauté until they’re browned and crisp, about 10 minutes.
3Add the chorizo slices and sauté with the potatoes for 5 minutes; set aside.
4Grab a small nonstick skillet, add a bit of oil to the center, and break in 1 egg. Season with a little salt and fry until the white is set. Repeat with the remaining 5 eggs.
5Meanwhile, heat your tortillas (we do it directly over a gas flame till they’re puffed and a little blistered). Place a fried egg on each tortilla, then evenly distribute the potato-chorizo mixture on top. Serve immediately.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.