INGREDIENTS
1 tbsp
white vinegar
4
large eggs
3 tbsp
extra-virgin olive oil
4
fingerling potatoes (about 12 ounces), blanched and sliced crosswise 1/2 inch thick
5 oz
baby spinach
2
links cooked (not dried) chorizo, sliced crosswise 1/2 inch thick
2 tbsp
minced shallot
1 tbsp
sherry vinegar
Coarse salt and freshly ground pepper