Cut potatoes into bite sized pieces

Cut onion into bite sized pieces

Remove stems from kale. Dice stem into small pieces. Chiffonade kale into short thin strips.

Fry chorizo in plan until fully cooked. Remove and set aside

Add oil to the meat drippings if necessary

Add potatoes and season with salt and pepper. Cook until tender (3 to 5 minutes on a side).

Add onion and cook until it softens (1 to 2 minutes)

Add kale in batches, along with a little water for steam each time. Cook, covered for 1 or 2 minutes until kale is wilted (stir in each batch before next).

Add meat back in and cook uncovered until the water is mostly driven off and the kale is fully soft.

Fry the eggs as desired