Chorizo Egg Breakfast Rostis

Preheat your air fryer to 190°C.

Grate the potatoes using the coarse side of a box grater. Tip them into a clean tea towel and squeeze out as much excess moisture as possible – this is key for crispiness. Transfer to a bowl and mix with 1½ tbsp olive oil, salt and black pepper, coating everything evenly.

Take a small cereal bowl and lightly oil it. Place a small shot glass or mini bowl upright in the centre, then pack the grated potato around it and up the sides of the larger bowl, pressing firmly to compact it, like building a sandcastle. Make sure the walls are around 1–1.5cm thick and evenly packed. Flip the whole thing firmly onto a board or plate, carefully remove the outer bowl, then lift out the small inner glass to reveal a potato nest. Repeat to make three.

Lightly drizzle the outside of each nest with a little extra oil and place into the air fryer basket. Air fry at 190°C for 8–10 minutes until the outside is starting to crisp and lightly golden but not fully cooked through.

Meanwhile, fry the diced chorizo in a small pan over medium heat for 2–3 minutes until it releases its oils and crisps slightly. Set aside.

Carefully remove the rosti nests from the air fryer. Crack each egg into a small cup first, then gently pour one egg into the hollow of each nest. Sprinkle the chorizo around the white, keeping the yolk as exposed as possible in the centre.

Reduce the air fryer temperature to 170°C and cook for 4–6 minutes, checking at 4 minutes. For runny yolks, you want the whites just set but the yolk still jiggly in the centre. If needed, loosely lay a small square of foil over the top for the first couple of minutes to help the whites set without blasting the yolk.

As soon as the whites are set and the yolks still soft, remove immediately from the air fryer – carryover heat will continue to cook them. Finish with a generous grating of Manchego so it just melts from the residual heat, then scatter over fresh chives and serve straight away.