For the Potatoes 🥔: 300g potatoes, peeled and cut into chunks, 2 tablespoons olive oil, 1 teaspoon salt, 2 tablespoons Mexican Mix spice

For the Chorizo 🌶️: 100g chorizo, diced

For the Fried Eggs 🍳: 2 eggs, 1 tablespoon olive oil or butter, salt to taste

Boil the Potatoes 🥔: Bring a pot of salted water to a boil. Add the potato chunks and cook for 8-10 minutes, or until they are just tender but still firm enough to hold their shape. Drain well.

Prepare the Roasting Tray 🍽️: Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Season the Potatoes 🥔: In a large bowl, toss the boiled potatoes with olive oil, salt, and Mexican Mix spice until evenly coated.

Roast the Potatoes & Chorizo 🌶️🔥: Spread the seasoned potatoes out in a single layer on the prepared baking tray. Scatter the diced chorizo over the top. Roast for 20-25 minutes, flipping halfway through, until the potatoes are golden brown and crispy, and the chorizo is slightly crisp.

Fry the Eggs 🍳: While the potatoes are roasting, heat 1 tablespoon of olive oil or butter in a pan over medium heat. Crack in the eggs and fry until the whites are set but the yolks are still runny (or to your preferred doneness). Season with a pinch of salt.

Serve 🍽️: Plate the crispy potatoes and chorizo, then top each serving with a fried egg.

Eat up and enjoy! 🥔🌶️🍳🔥🇲🇽