1. Peel the potatoes and cut them into one and a half centimetres dice. Par boil the potatoes in lightly salted water for five minutes then drain well.
2. Heat enough oil in a large saucepan to deep fry. Add the potatoes and fry until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Put to one side.
3. Heat one tablespoon of oil in a medium sized frying pan and gently fry the onion and garlic for three minutes. Add the chorizo and paprika and fry for a further minute. Remove the excess oil with a spoon.
4. Add the tomatoes and parsley to the onion and season with salt and pepper. Bring to the boil and simmer for five minutes, stirring occasionally.
Recipe, Eggs for soldiers
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