Chorizo and potato tapas recipe

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serves:

4

Skill:

easy

Cost:

cheap

Spice:

Mild

Prep:

10 min

Cooking:

5 min

Nutrition per portion

RDA
Calories 247 kCal 12%
Fat 7.5g 11%
  -  Saturates 6g 30%
  -  of which Sugars 6g 7%
Salt 0.8g 13%

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

Ingredients

  • 350g new potatoes, thickly sliced
  • 225g Chorizo de Pueblo ring
  • 1 red pepper, diced (170g)
  • ½ bunch spring onions, sliced
  • 2 tomatoes, diced (120g)

Method

  • Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 5-6 mins until tender. Drain.

  • 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.

Top tip for making Chorizo and potato tapas

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

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(62 ratings)
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