Spanish entertaining: Potato and chorizo bravo

Serving size: Serves 6
Cuisine type: Spanish
Cooking time: Less than 30 minutes
Course: Entree, Side dish
Favourite flavours: Saucy, Spicy

I have always had a fascination with Spain and its food — it is incredibly varied yet unpretentious, using the best seasonal ingredients. Many traditions have evolved around Spanish cuisine, like tapas — a series of snacks eaten before the main meal, which is usually later in the evening. We have featured a selection here for you to enjoy.
— Jennene

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).

MESSENGER