Patatas bravas with chorizo

Patatas bravas with chorizo

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(36 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6 as an appetiser

Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
342
protein
12g
carbs
32g
fat
19g
saturates
7g
fibre
3g
sugar
6g
salt
1.91g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, sliced
  • 1 red chilli, chopped
  • pinch cayenne pepper
  • pinch smoked paprika
  • 400g can chopped tomatoes
  • 1kg new potatoes, halved or quartered
  • 250g small cooking chorizo

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Method

  1. Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
  2. Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce – if it isn’t hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.

Recipe from Good Food magazine, May 2010

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Comments

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jose81's picture

Made this for lunch with scrambled eggs. Yummy. Fried the chorizo and potatoes a bit too long and the chorizo was burnt, but the sauce was delicious (made it with passata and didn't need to whiz) despite having no chilli so using jerk seasoning (a very versatile spice I'm discovering!).

penguin39's picture

Made this the other night for my parents - was absolutely lush, added half a tea spoon of chilli flakes for an extra kick

swiftylou's picture
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Oh and i'm taking it to work tomorrow for lunch xxxx

swiftylou's picture
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Just had this for my dinner, with a big chunk of crusty bread. Was so simple and tasted delicious x x x

Fridays cook's picture
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Lovely comfort food.

fforde's picture
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far too many potatoes to fry off in the pan after steaming and then slicing so I put the potato and chorizo mix in the oven for 30 mins at 220 degrees, perfect!

moominmills's picture
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Made this last night. So easy and so tasty. Have kept leftovers in the fridge for the rest of the week. Will definitely make again

bluemoon25's picture
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It was a nice dish and tasty however did not have the kick I thought it would. Nice with a glass of sangria! Husband liked it though and has said he would like again so its always a good sign!!!

albertine's picture
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Delicious! We had ours with scrambled eggs which was perfect.

thecherub's picture
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This was great. I par boiled my potatoes before frying them with the chorizo. I also added some peppers, as I had some in the fridge. The whole thing was delicious and simple to do (didnt blitz the sauce either). Will definately do again.

cakeanyone's picture
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Lovely warm smokey flavours. Made for 2 - kept all quantities the same except used 100g chorizo and 500g potatoes. Next time will you normal potatoes as I like them really crispy.

davecane's picture

It's a good party food, my social status has now gone though the roof.
Well done.

cornishshar's picture
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Really good and simple and quick to make everyone liked it

trackyt2004's picture

fantastic recipe, easy to make and a delicious taste. I boiled the potatoes and aslo used more cayenne and paprika for a little more heat1 Def one I will make again and again !

maj5678's picture

Loved this - added a fried egg on top which was great as really goes well with potatoes and chorizo!

garwoodg's picture

Really good, authentic tasting dish, all the flavour dimensions coming through. Used spicy chorizo so the overall dish was pretty hot!

johnbroughton's picture

Super dish and so easy to make. Used spicy hot cooking chorizio and this gave it real bite and depth. I love this dish as part of a Tapas meal with prawns in sherry and garlic, some albondigas and freshly baked Spanish bread. Delicious.

tutty1's picture
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So nice. Also made all the sauce with half the pots. Whizzed remaining sauce and used as a dip.

lilmssquirrel's picture
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Top notch. Ended up sharing this with my one year old. She tried a spoonful and then ate a whole portion. A's I only made half the potatoes but with all the sauce, I'm intending to use leftover sauce with chicken breasts and maybe stir in chickpeas and some spinach. A splash of lemon juice worked well too. Def a new favourite

lizzie18's picture
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absolutely delicious

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