Txistorra con huevos fritos y patatas

Step 1: Rinse the 1 ¾ lb floury potatoes in cold water and dry them very well on a clean cloth.

Step 2: Heat the 3 ¼ cups olive or sunflower oil for frying in a deep pan to 300°F. Fry the chips in two batches for 6–7 minutes until soft but still pale. Lift them out and drain.

Step 3: Raise the oil to 350°F and fry the chips again for 3–4 minutes until crisp and golden. Drain on paper and sprinkle with the 1 tsp salt. A common mistake is frying chips just once at a high heat: they brown outside before the middle is soft.

Step 4: Meanwhile, put the 14 oz txistorra sausage in a dry frying pan over a medium heat and fry for 4–6 minutes, turning, until the skin is crackly and the inside is cooked through; it should reach 160°F in the middle.

Step 5: Keep the txistorra warm. Add a spoonful of the frying oil to the orange fat in the pan, crack in the 4 eggs and fry over a medium heat, spooning the hot fat over the whites, for 2–3 minutes until the whites are set and lacy at the edges. For pregnant women, young children or anyone with a weakened immune system, cook until the yolks are firm.

Step 6: Serve the chips, txistorra and eggs together on warm plates, with 4 slices crusty bread for the yolks.