- 600 g chips
- 400 g chorizo, fresh
- 200 g Manchego cheese, grated
- 120 g Bresc peperoni marinati
- 100 g Bresc alioli clásico
- 20 g spring onion, finely sliced
- olive oil
Fry the chorizo on the flat grill until it is cooked. Deep-fry the chips. Arrange the slices of chorizo on top. Sprinkle the grated cheese on top. Garnish with alioli and finely cut spring onion.