Boil new potatoes in salted water for 12-15 minutes until soft, drain, and halve when cool.
Preheat the oven to 220°C.
Fry black pudding in an ovenproof pan with oil until crisp, then remove and drain.
Sauté bacon lardons and whole chorizo in the same pan, then remove and slice the chorizo.
Cook one sliced shallot and garlic in the rendered oil until softened.
Return the potatoes, meats, and sliced chilli to the pan.
Add eggs, rosemary, and half the parsley, stirring over low heat until the base firms.
Bake in the oven for 5-8 minutes until set and puffed.
Garnish with the remaining shallot and parsley before serving.