Andalusian Potato Pan with Chorizo
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg potato (s), waxy
- 500 g paprika sausae (chorizo)
- 1 chilli pepper (s), red
- 10 shallot (s) or small onions
- some olive oil, for frying
- some salt and pepper
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Preparations:
- Boil the potatoes as jacket potatoes for 20 minutes.
- Meanwhile:
- Wash and dry the chives and cut into small rolls. Clean the chilli pepper, cut into it lengthways and remove the seeds. Wash and cut extremely fine; Be careful not to get your fingers into your eyes. Peel and halve the shallots; quarter if necessary. Remove the skin from the chorizo (Spanish paprika sausage) and cut the sausage into small slices.
- After 20 minutes of cooking, drain the jacket potatoes, rinse in cold water and peel them. First let it cool down well. Potatoes that were cooked the day before would also be cheap. After cooling, cut the potatoes into slices; like for fried potatoes.
- Now heat the olive oil in two sufficiently large pans. Fry the chorizo slices in the hot oil until crispy, turning them carefully, and then remove them from the pans. Now fry the cooled potato slices in this frying fat for about 10 minutes, turning until they have turned a golden brown color. After 5 minutes add the shallots and chilli pepper; Keep frying, turning from time to time. Now add the chorizo slices again and briefly heat them up again. Season everything nice and hearty with salt and pepper.
- Serving:
- Immediately before serving, sprinkle with the prepared chives rolls.
- Tip:
- The pans can be brought to the table and everyone helps themselves.
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