Everyday recipes
Spanish entertaining: Potato and chorizo bravo
Potato and chorizo bravo
INGREDIENTS
500g potatoes, peeled, cut into 2cm cubes
400g can diced tomatoes
1 garlic clove, crushed
1 small red chilli, finely chopped
½ teaspoon cayenne pepper
¼ cup olive oil
200g chorizo, sliced
1 tablespoon chopped parsley
Sea salt, to serve
METHOD
- Cook potatoes in a saucepan of boiling, salted water for 5-10 minutes, until just tender. Drain well.
- Meanwhile, combine tomatoes, garlic, chilli and cayenne in a saucepan. Cook on low for 2-3 minutes, stirring. Season to taste. Keep warm.
- Heat oil in a large frying pan on medium. Fry potatoes and chorizo for 5-10 minutes, stirring occasionally, until potatoes are golden and crisp. Drain on paper towel.
- Toss potato and chorizo through tomato mixture with parsley. Transfer to a serving bowl. Sprinkle with sea salt.
Top tips- Potatoes may be tossed in oil and baked in a hot oven, 200°C, for 35-40 minutes.
- A 300g can drained and rinsed butter beans can be added to the mixture in step 3.
For more Spanish entertaining, see this week's
Woman's Day (on sale May 25).
