Recipe: Pan-fried chorizo, California Prune and potato salad

Try this tasty bone-friendly lunch idea for summer…

“Using all your leftovers is a great way to reduce your carbon footprint and your food bill,” says professional nutritionist and California Prunes Ambassador Jo Travers. “This recipe uses leftover boiled potatoes and any other scraps you have in the salad drawer. It’s very quick to cook so it can help to have everything cut and ready to go before you start cooking it.”

Recipe

Makes: 4 servings

Ingredients

• 150g California Prunes
• 300g boiled potatoes
• 400g vegetables – you could use tomato, spinach, rocket, spring onion, courgette, avocado, broccoli
• 4 free-range eggs
• 200g chorizo

Method

1. Dice the chorizo and the boiled potato and cut the other vegetables into bite-size cubes.
2. Separate out the veg that needs cooking from that which you can add at the end. For instance, broccoli and courgette will need to go in with the potatoes and tomatoes, and avocado can get added at the end. Add spinach and leaves at the end, too, so they are crisp - but you can equally cook them for a bit so that they wilt if you prefer.
3. In a non-stick frying pan, fry the chorizo until it starts to release some oil, then add the potatoes and any veg that needs to be cooked and turn up the heat. Fry, stirring all the time until the potatoes start to brown and crisp on the edges and the vegetables soften.
4. Turn off the heat and transfer to a serving dish.
5. Top with any raw vegetables. In the same frying pan, use the leftover chorizo oil to fry the eggs.
6. Serve with the salad.

Find more recipes

California Prunes has lots more tasty meal ideas that are good for bones.

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