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)
- ½ bunch spring onions, sliced
- 2 tomatoes, diced (120g)
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.