Chorizo & potato breakfast tostadas

Ingredients

• 1 tbsp rapeseed oil
• 200g potatoes, diced
• 50g chorizo, chopped
• 1 tbsp sunflower oil
• 4 medium British Lion eggs
• 4 small corn tortillas
• 2 limes, 1 zested and juiced, 1 cut into wedges
• 1 small garlic clove, peeled and minced
• 2 tbsp mayonnaise
• 1 avocado, peeled and diced
• 1 red pepper, seeds removed and diced
• small bunch of coriander, roughly chopped

Method

1.  Heat the rapeseed oil in a heavy-based frying pan over a medium heat. Add the potatoes and stir for 2 mins, until browned. Add 50ml water and a pinch of salt, then cover with a lid.

2.  Cook for 5 mins, stirring occasionally to prevent from burning the potatoes. Add the chorizo, then lower the heat and stir for 3-4 mins, adding more water if you think the potatoes still aren’t cooked.

3.  In another frying pan, heat the sunflower oil over a medium heat. Crack the British Lion eggs into the pan and lower the heat. Cook slowly until the egg whites set – for about 5 mins.

4.  Meanwhile, toast the tortillas in a toaster or on a hot, dry frying pan, and make the lime mayo by mixing the lime zest and juice, garlic and mayonnaise.

5.  To assemble the tostadas, place an egg in the centre of each tortilla, then add the chorizo, potatoes, red peppers and avocado around it. Drizzle over the mayonnaise, season with salt and freshly ground black pepper, and serve with the lime wedges.