Tosta de Huevo y Chorizo a la Española

1.Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes, season with a pinch of salt, and cook, stirring occasionally, until golden and tender, about 10-12 minutes. Remove potatoes from the skillet and set aside.

2.In the same skillet, add 1 tablespoon olive oil and the sliced onions. Cook over medium-low heat, stirring frequently, until the onions become soft and begin to caramelize, about 15-20 minutes. Add sugar halfway through to enhance caramelization. Season with a pinch of salt. Remove from heat and set aside.

3.In the same skillet, increase heat to medium-high and add the sliced chorizo. Cook until the edges are crisp and the fat has rendered, about 4-5 minutes. Remove chorizo and set aside with potatoes and onions.

4.In a clean non-stick skillet, heat a small amount of olive oil over medium heat. Crack the eggs one by one and fry them sunny-side up until the whites are set but yolks remain runny, about 3-4 minutes. Season with salt and freshly ground black pepper.

5.Toast the rustic bread slices until golden and crisp.

6.To assemble, place a toasted bread slice on each plate. Top each with a layer of caramelized onions, a few pieces of fried potatoes, several slices of crispy chorizo, and finally a fried egg.

7.Garnish with chopped fresh parsley if desired and serve immediately.