Chorizo and potato tapas

(17 ratings)

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Chorizo and potato tapas
Chorizo and potato tapas
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

A fiery Latin dish that's guaranteed to bring the whole family to the table. Sizzling, spicy and delicious.


  • 350g new potatoes, thickly sliced
  • 225g Chorizo de Pueblo ring
  • 1 red pepper, diced (170g)
  • bunch spring onions, sliced
  • 2 tomatoes, diced (120g)

Serve with some thick, crusty bread to soak up all the juices.


  1. Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 5-6 mins until tender. Drain.
  2. Meanwhile, remove the skin from the chorizo and slice. Fry in a frying pan with the pepper for 2-3 mins. Add the spring onions, tomatoes and potatoes and cook for 2-3 mins, then serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 247(kcal)
  • Fat 7.5g
  • Saturates 6.0g
  • Sugars 6.0g
  • Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(17 ratings)

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