PREPARATION

Peel the potatoes, dice them. Heat 2 tablespoons of olive oil in a skillet, add the diced potatoes and sauté 10 minutes over medium heat.

Meanwhile, chop the endives and sauté them in a skillet with the remaining olive oil for 10 minutes as well.

Pour the diced potatoes into the skillet, add the chorizo slices and parsley, salt and pepper. Beat the eggs into an omelet, pour them on top, stir. Cook for 5 minutes, then turn and cook for 2 minutes on the other side.

Serve hot or cold.