Potato and chorizo bravo

Our recipe for potato and chorizo bravo makes six scrumptious servings and is best served with a side of butter beans.

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

Preparation 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.

Source:

http://food.ninemsn.com.au/recipes/ichorizo/8348405/spanish-entertaining-potato-and-chorizo-bravo