Potato Pan Fry With Crispy Chorizo & Warn Chicken Salad

500 g Charlotte ( salad potatoes ) potatoes , sliced
225 g bacon or chorizo sausages, skinned and sliced
1 tablespoon olive oil
1 bunch spring onions , trimmed and cut into 3/4- inch pieces
4 eggs

Place the potatoes in pan , cover with water and bring to the boil. Simmer for 5 minutes then drain well and stir in the olive oil.

Fry the potatoes in a preheated griddle pan for 6 -8 minutes until golden. (You may need to do this in two batches to avoid overcrowding the pan )

In a separate frying pan , cook the bacon or chorizo sausage and spring onions for 3 minutes then stir in the potatoes. Meanwhile poach the eggs in boiling water.

Divide the potato mix between four warm plates , top each with a poached egg and serve immediately.

( The tasty mix of tomatoes , chicken and spinach with crisp slices of potato , turn this tasty dish into a healthy choice for a light meal )

500 g new or salad potatoes , sliced
100 g cherry tomatoes , halved
3 tablespoon extra virgin oil
1 tablespoon balsamic vinegar
4 chicken breasts , cooked and sliced
1/2 bunch baby spinach

Place the potatoes in a pan , cover with water and bring to the boil. Cook for 4 - 5 minutes , then drain and toss in 2 tablespoon of oil.

Transfer the potatoes to a frying pan and cook for 6 - 7 minutes until soft and golden. ( You may have to do this in two batches to avoid overcrowding the pan )

Add the balsamic vinegar , remaining 1 tablespoon oil and the spinach and cook for a few moments until the spinach is slightly wilted.

Stir in the chicken and tomatoes then heap onto plates and serve.