Crisp Cornmeal Flatbreads with Fried Eggs and Sausages

Chewy homemade flatbreads with runny fried eggs and chorizo make a great breakfast dish.

Ingredients
125g/4½oz masa harina (ground corn for making tortillas)
165ml/6fl oz hot water
olive oil, for shallow frying
300g/10½oz Spanish sausages, such as chorizo or chistorra
4–8 free-range eggs

Preparation method
Sift the masa harina and salt into a mixing bowl and stir in the hot water to make a moist dough. Cover and set aside for 15 minutes.
Divide the dough into eight evenly sized pieces (40g/1½oz each) and roll them into balls. Working with one ball of dough at a time, roll out into a 12cm/4½in diameter disc.
Pour 5mm/¼in of olive oil into a frying pan, place over a medium heat and heat to about 170C/340F. Add one of the tortas at a time and fry for 1½–2 minutes on each side, or until slightly puffed up and golden-brown. Keep warm, wrapped in a clean tea towel.
Fry the sausages in a little oil for about five minutes, or until cooked through. Slice into thick pieces on the diagonal.
Fry the eggs to your liking. (I like to use plenty of hot olive oil and spoon it over the eggs to slightly mist over the yolks.)
Serve with the crisp flatbreads.
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