In a pan on medium heat add olive oil then chorizo, garlic, onion and chilli. Cook till tender and fat is rendered, then pour into a bowl.
In the same pan add potato and fry till tender and golden, then add chorizo mix, back to the pan and toss.
Crack eggs into a bowl and whisk together with half the parsley, pour into pan, season with salt and pepper and give a little shimmy to coat all potatoes then turn heat to low and cook for 20 minutes till eggs set.
Pour out onto a chopping board, chop into wedges and garnish with parsley.