Potato, Chorizo and Egg Tacos with Salsa Verde

Ingredients

• 2 potatoes (200gm each), peeled and cut into 2cm-3cm dice
• 8 tortillas (we used corn)
• 1½ tbsp neutral oil, such as vegetable or grapeseed
• 2 smoked chorizo (130gm each), diced
• 1 tsp cumin seeds, crushed with a mortar and pestle
• 1 tsp paprika
• Handful of baby spinach leaves
• 8 eggs, lightly beaten with 1 tbsp water
• 1 avocado, cut into 2cm dice
• Coriander and lime wedges, to serve
• Salsa verde
• 1 spring onion, finely chopped
• Juice of 1 lime
• 1 long green chilli, finely chopped
• ½ cup coarsely chopped coriander
• 60 ml (¼ cup) olive oil