Hamburguesa de morcilla de arroz, y huevo de codorniz con chips de boniato

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1 cebolla cortada en juliana

Una cucharada de aceite de oliva

Un boniato de tamaño medio

Aceite de girasol

4 bollos de hamburguesa pequeños

4 rodajas de morcilla de arroz

4 huevos de codorniz

Unas hojas de berros

Sal

Pimentón dulce

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Precalentamos el horno a 200 ºC.

Pochamos la cebolla con el aceite en una sartén a fuego lento durante 10 minutos.

Horneamos las rodajas de morcilla de arroz durante 5 minutos por cada lado.

Mientras tanto, pelamos y cortamos el boniato y lo freímos durante unos minutos en abundante aceite a fuego medio-alto.

Colocamos las chips de boniato sobre un plato cubierto de papel absorbente para retirar el excedente de aceite. Les añadimos una pizca de sal y de pimentón.

Freímos los huevos de codorniz.

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